Coconut Fudge (Barfi)
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Coconut Fudge (Barfi)

A coconut fudge which is also referred to as barfi in north India. It uses khoa (khoya/mawa/dried milk) which sets it apart from the usual brick barfi.

Kavita Srinivasan

Ingredients

8-serving
  1. 200 Khoya
  2. 200 Grams Coconut Dry Dessicated
  3. 1.5 Cups Milk
  4. 2 Cups Sugar
  5. 2 Cups Water
  6. 1 Tablespoon Ghee Butter / Clarified
  7. 1 Tablespoon Pistachio Powdered
  8. 1 Tablespoon Almonds Powdered
  9. 10 Almonds

Method

45 mins
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    Make sugar syrup by boiling the sugar in water. Keep stirring the sugar till it dissolves. Let it boil till it thickens into a one string syrup. (test it by taking a drop in hand. If it sticks, it's ready). Keep the syrup aside.

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    Dry roast the pistachio and almond powder. Keep it aside.

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    In a saucepan, dry roast the coconut flakes for 5 minutes. Keep stirring so that it doesn't stick to the sides or burn.

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    Add Khoya and blend it with the coconut flakes.

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    Add ghee and fry coconut and khoya together for sometime.

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    Add cardamom powder. You can also add vanilla essence or chocolate to enrich the flavor.

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    Add the cooled sugar syrup to the mixture and start stirring.

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    Stir well so that all the ingredients mix together to create a paste. The paste will be thick yet elastic.

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    Now take a baking dish or shallow tray and grease it lightly.

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    Pour the mixture onto the tray and flatten it with the help of a spatula.

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    Spread the powdered, roasted dry fruits on top and place the almonds on it.

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    Refrigerate the fudge for over 1hr. Slice them into desired shape and serve.

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    Please note that the cooled barfi/fudge may not feel solid enough to be cut. You can still slightly cut and separate it carefully.

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    You can also put the mixture on aluminium foil moulds before keeping it in the refrigerator. (This way, you can serve the fudge directly on the moulds)

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