Barfi can be made 3 days ahead; keep covered, in refrigerator. This recipe is not suitable to freeze or microwave.
30 g ghee
1 cup coconut milk
2 ¼ cups coconut
1 cup full cream milk powder
½ cup water
I cup castor sugar
1 teaspoon ground cardamom
1/3 shelled chopped pistachio nuts
1. Lightly grease 23cm square slab pan. Cover base and sides with foil, grease foil. Melt ghee in medium saucepan, add coconut milk, coconut, combined milk powder and water, sugar, cardamom and nuts; mix well.
2. Bring mixture to boil, reduce heat, slimmer, uncovered, for 10 minutes, stirring occasionally.
3. Spoon mixture into prepared pan, smooth surface, cover, refrigerate overnight. Remove barfi from pan, cut into squares before serving.
30 g ghee1 cup coconut milk
2 ¼ cups coconut
1 cup full cream milk powder
½ cup water
I cup castor sugar
1 teaspoon ground cardamom
1/3 shelled chopped pistachio nuts
1. Lightly grease 23cm square slab pan. Cover base and sides with foil, grease foil. Melt ghee in medium saucepan, add coconut milk, coconut, combined milk powder and water, sugar, cardamom and nuts; mix well.
2. Bring mixture to boil, reduce heat, slimmer, uncovered, for 10 minutes, stirring occasionally.
3. Spoon mixture into prepared pan, smooth surface, cover, refrigerate overnight. Remove barfi from pan, cut into squares before serving.
Reference: Home Library
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