Fresh Nariyal Kesar Barfi is a traditional sweet made from coconut. In this recipe we use fresh coconut (nariyal) to make kopra pak. Also this process is speedier as it is not made in the traditional slow cook way. We use khoya here & very little milk to speed up the entire process. Also to give it a rich taste saffron (kesar) is added - you can skip the same if you do not want. Do try it this festival season.
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1 ½ cup grated fresh coconut (remove skin)
50g khoya (¼ cup, unsweetened)
¾ cup milk
¾ cup sugar
15-20 strands of saffron (optional)
1 tbsp coarsely ground almonds
¼ tsp cardamom powder
Ghee for greasing
Garnish:
1-2 tsp coarsely ground pistachios (Alternatively use vark or coarsely ground almonds)
SERVES: Makes 480g Fresh Nariyal Kesar Barfi
PREPARATION TIME: 12 min
COOKING TIME: 24 min
SETTING TIME: 4 h
TOTAL TIME: 4 h 36 min
* 1 CUP = 237 ML
METHOD:
- Put grated fresh coconut, milk & saffron in a pan & switch on flame on high. Mix.
- Once it starts to boil, reduce flame, cover & cook for 10 min.
- Mix once.
- Add sugar, khoya, coarsely ground almonds & cardamom powder & mix.
- Cover & cook for 5-7 min.
- Mix once.
- Sugar will release water. Now cook on high without lid till water dries stirring intermittently.
- After 7-8 min water will dry up.
- Switch off flame.
- Spread barfi mixture in 6” tin greased with ghee.
- Level it with spatula.
- Tap gently.
- Sprinkle coarsely ground pistachios over it for garnish. Press lightly.
- Allow it to cool down & refrigerate it covered for 3-4 hours to set.
- Take out & cut to desired pieces.
- Serve in plate. Store in airtight container in fridge for 10-12 days.
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