Two Coloured Coconut Barfi Food

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.

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.

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.

TWO COLOURED COCONUT BARFI

Steps:

• In a heavy bottomed vessel, cook milk, cream and grated coconut.
• Stir once the mixture begins to thicken.
• Add sugar.
• Reduce flame and keep stirring till the mixture becomes thick and leaves the sides of the vessel.
• Remove the vessel from heat.
• Divide the mixture into 2 equal parts.
• To one part add few drops of green food colouring and half of the cardamom powder.
• Mix well.
• Lightly grease a deep metal plate.
• Place the green mixture in this.
• Spread evenly.
• Now place the vessel containing the remaining portion on medium flame.
• Add in saffron milk.
• Stir to get a nice yellow colour.
• While stirring, add the remaining cardamom powder.
• Spread this on the green layer in the plate.
• Make the mixture even and smooth with the back of a spoon.
• Spread 1 or 2 edible silver foil papers on top to add to its beauty.
• Once well set, cut into squares or diamond shapes.