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Sunday, November 7, 2010

Nariyal Barfi - Coconut Burfi/ Coconut Fudge

Hope you are having a festive week, with Halloween followed by Diwali. As the celebrations wind down, I am going to add one more easy recipe which can be made for any festive occasion or as a dessert. This is a very simple recipe and very tasty.  This was a last minute addition to my Diwali spread this year and I made it just about an hour before guests arrived. What makes this recipe appealing is that it takes under 15 minutes for the entire cooking process.

2 cups fresh coconut - grated/scraped (if using frozen, thaw it)
2 cups sugar
1/2 cup heavy whipping cream
1/8 tsp cardamom powder

Heat the coconut and sugar in a pan. The sugar will melt and turn into syrup. As the mixture starts to thicken, add the cream and cardamom powder. Stir frequently so that the mixture doesn't burn. Heat this mixture, till it is thick enough, so that when you move a spoon through it, you can see the base of the pan. In the meanwhile, grease a tin or dish with some ghee or butter. Then pour the mixture in a greased pan. Use a spatula to spread this or you can use the base of a small bowl. Grease the base of the bowl with some ghee, so that the coconut mixture doesn't stick to the base. Once it has cooled down a little and is warm to touch, cut it into small squares.  Once it has completely cooled down, you can separate the squares. Store it in the fridge.

You can scrape/grate a coconut and freeze this in an airtight bag/box for about 6-8 weeks. After you scrape the coconut, heat it for a minute in the microwave or on the stove till you can smell the coconut aroma. Then cool it and freeze it. This helps preserve the coconut for a longer period.

1 comment:

  1. good ol' khobryachi vadi..the essential maharashtrian sweet, IMO!!