Coconut Barfi Food

COCONUT BARFI

Steps:

• in a flat dish spread coconut powder & microwave for 2 minutes to dry roast the coconut.
• add milkmaid. mix well. divide into two parts. to one part add pink colour.
• spread white part and top with white part.
• decorate with silver sheet. refrigerate for 1 hour. cut into pieces for serving.

CARROT-COCONUT BARFI

Steps:

• In a pan add grated carrot and coconut.
• Add sugar stir it.
• In the mean time add ghee little by little.
• When the mixture leaves the sides of the pan, pour over a greased plate.
• Cut into pieces.

EASY COCONUT BARFI

Steps:

• Grease a 9 inch square baking pan.
• In a large microwave safe bowl, combine coconut, condensed milk, and sugar.
• Mix well and heat in microwave on high 7 minutes, stopping oven to stir the mixture every 30 seconds.
• The mixture will reach a fudge-like consistency.
• Pour into a prepared pan, spreading it in an even layer.
• Allow to cool around 45 minutes and then garnish with almonds.
• Use a plastic knife to cut into squares or cut into shapes using cookie cutters.

COCONUT JAGGERY BARFI

Steps:

• In a small pan, toast the cashews in a tsp of the ghee. Set aside.
• In a medium saucepan (low heat) cook jaggery and coconut until blended being watchful that the coconut does not burn.
• Add milk and stir 'til well blended.
• Add the rest of the ghee, cardamom, salt, and nuts.
• Cook stirring frequently 'til mixture is slightly pliable and begins to pull away from the sides of the pan.
• Spread in a greased pan and refrigerate 'til firm or overnight.
• Remove from pan (place bottom of pan in hot water a minute).
• On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.