COCONUT BARFI/COCONUT SAFFRON SWEET
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Sweetened Condensed milk – 1 cup
  • Desiccated coconut – 1½ cup
  • Ghee/Butter – 1 tsp
  • Milk – 2 tbsp
  • Cardamon – 2, crushed
  • Sugar – 1 tsp
  • Almonds/pistachios – 5, chopped
  • Desiccated coconut – ¼ cup for rolling
Instructions
  1. Dissolve saffron powder in hot water and set aside.
  2. Heat the ghee and toast the almonds/pistachios till it turns golden. Drain and keep it aside.
  3. To the same pan, add the 1-cup of desiccated coconut. Toast for a minute.
  4. To the same pan, pour the condensed milk on it. Mix well and cook on low flame.
  5. Crush the cardomon and sugar. Add it to the pan and add the two tbsp of milk.
  6. Cook it until the mixture gets quite thick. It will take around 6 mins. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.br]
  7. Divide the mixture into two equal parts, and keep one part aside. And add saffron water to the other and stir it till the water gets evaporated. Switch off the mixture when it is in right consistency.
  8. On a butter-greased plate, add the saffron mixture, tap it with a ghee-coated spatula to flatten it. Top with the plan coconut mixture and flatten top.
  9. Place it in fridge to cool for an hour. Then cut the mixture into square shaped or desire shape.
  10. Season with some desiccated coconut and toasted almonds/pistachios.
  11. You can store them in airtight container up to four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.
2. You can also use fresh coconut but you can’t store it for long time. So I prefer to use desiccated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be moister.
3. Use ghee/ butter greased spatula to flatten it. Even use a ghee coated knife to cut it easily.
Recipe by Relish The Bite at https://www.relishthebite.com/coconut-barficoconut-fudge/