A simple take on the classic barfi, this recipe is hassle-free, quick and gives you a rich, coco-nutty sweet treat in minutes.
INGREDIENTS
1. 3 ½ cups fresh desiccated coconut
2. 2 cups condensed milk
3. 2 tbsp ghee
4. 1 tsp cardamom (elachi ) powder (optional)
5. Saffron food colour (optional)
6. Green food colour (optional)
METHOD
· In a large kadhai, dry roast the desiccated coconut for a minute
· Add 1 cup condensed milk and mix well, keeping the heat on low
· Keep stirring the mixture till it changes colour and becomes fragrant. This will take you 5-6 minutes
· Add the remaining condensed milk, ghee and cardamom powder. Mix well till combined
· Turn off the heat and let it cool for 10 minutes
· Divide the mixture into 3 equal parts to make the tiranga burfi, else you can directly set
· Transfer into 3 different bowls. Mix drops of saffron food colour to one bowl and 2 drops green food colour to another bowl.
· In a square or rectangle dish, spread the orange layer and flatten it
· Now spread plain coconut layer followed by saffron layer and flatten using a spatula
· Allow this to rest for 30 minutes
· Now cut into square pieces and serve
· You can the barfis in an airtight container and refrigerate for a week