Diwali is one festive season where I do not think of the calories and give in to my sweet tooth (Teeth). Does not matter if you give me fancy Michellin star restaurant desserts and cakes and pastries, I still love Indian sweets the best. Call me biased or you could even call me ignorant but for me Indian sweets reign supreme. There is so much variety in the way each region in India makes sweets that it is impossible to not be in awe of our varied food culture.
Sometimes the amount of effort or the number of processes involved in making traditional sweets can hinder the youth from learning how to make them. I like to find easy hacks to make sweets without compromising on the taste. I experimented in my kitchen two years back and made this Easy Coconut Barfi with predominantly three main ingredients– Fresh grated coconut, milk powder and condensed milk and this barfi was a superhit with my friends and family.
Couple of weeks back we headed to Bali and since I have been back work has kept me very busy. I am not as prepared this year for Diwali as I would like to be. So I actually made this last night after Narak Chaturdashi Celebrations and burnt some midnight oil. I have clicked the final pictures this morning after the barfi had cooled down.
I do not even get a public Holiday for Diwali here so I am back to work this morning. But I wanted to post this recipe today for all the wonderful readers of Mumbai to Melbourne. So I am hoping you enjoy this recipe.
If you are scrambling for time and have not been prepared for Diwali like myself here is a quick recipe for delicious Coconut Barfi or Naralachi Barfi using three main ingredients. The nuts, saffron and cardamom powder are optional and the Coconut Barfi can be made without them as well.
The Ingredients needed are :
- ½ teaspoon- cardamom powder or just pound three green cardamoms to powder in a mortar and pestle
- 1 tablespoon – ghee / butter
- 2 pinches of saffron
- 400 gms- unsweetened freshly grated coconut or use frozen freshly grated coconut. I am using the brand ICS
- 250 gms / 1 measuring cup – Milk Powder
- 250 gms – sweetened condensed milk
- 2 tablespoon- roughly pounded – Pistachio and almond mixture (Optional)
Method of Preparation:
In a non-stick Kadhai melt the ghee and then add the cardamom powder and saffron strands. Keep this on a low flame until the cardamom and saffron are fragrant. Next add the 400 gms coconut and mix well for about 2 minutes.
Add the condensed milk. Stir the mixture well for 3-5 minutes. Now add the powdered nuts and mix well for 5 more minutes.
Add 1 cup of milk powder and keep stirring well to avoid any lumps from forming. Keep stirring for 5-7 minutes till you will see the mixture start to leave the sides.
Keep stirring slowly but steadily for a further 5 to 7 minutes until you can see all the liquid has evaporated and the mixture is coming together to thicker than dropping consistency.
Switch off the flame. Apply some ghee to a cake tin and add the mixture to the tin. Flatten with a spatula to desired thickness while still hot. Sprinkle some powdered nuts and saffron strands. Let this mixture cool for 2 hours.
Cut them into sqaures or use cookie cutters to cut in desired shapes. Your super easy and quick Coconut Barfi or Naralachi Barfi is now ready for Diwali.
Mumbai to Melbourne wishes you a fantastic Diwali and a Happy New year once again.
Save the planet, do not burst firecrackers as they not only pollute the environment but also cause torture to animals and pets. Light lamps and diyas and have a safe Diwali.
I hope you enjoyed today’s recipe post. Do not forget to leave your feedback about the recipe in the comments below.