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Coconut Sweets (Barfi)

March 12, 2014

Makes 18–20

  • 125g grated fresh coconut, or
  • Desiccated, if necessary
  • 250ml full-fat milk
  • 110g sugar
  • ¼ tsp green cardamom seeds, ground
  • 1 tbsp unsalted butter
  • 2 tbsp chopped pistachios, to garnish

These sweet bites are easy to make. The only tricky bit is removing the coconut flesh, but you can use desiccated. Either buy a coconut scraper, or break the coconut and carefully remove the flesh by getting a small paring knife under the brown skin and levering it out.

Place the coconut, milk and sugar in a non-stick pan and cook over a low heat for 20 minutes, stirring often. By now the mixture should come together in a lump. If you take a little bit in your fingers, it should be easy to roll and will set.

If it is still too moist, cook for a couple more minutes and try again.

Add the cardamom and butter. Cook, stirring, for another 3 minutes. The coconut will colour slightly and come together really easily.

Make into little balls by rolling between your palms. Place on a plate and sprinkle over the chopped pistachios. If you can resist them, the sweets will keep well in the fridge, stored in an airtight container.

This recipe are taken from Anjum Anand’s ‘Indian Food Made Easy’, (www.Quadrille.co.uk). INDIAN FOOD MADE EASY by ANJUM ANAND, published by Quadrille.

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