I can’t let this day pass by without wishing everyone a very Happy Diwali and a prosperous new year but more importantly making something sweet for family and friends. The house is filled with sweet treats so as you can tell I’m in heaven! ‘Besan ladoos’ which I made this year have been a huge hit; made of gram flour they are little dumpling shaped delights and one that I have enjoyed as a child too. I tried out a recipe for ‘Namkeen’ or savory crisps which are crunchy, salty and spiced with the flavor of carom seeds and I’m hoping to share that with you soon. But it’s the aroma of roasted fresh coconut with condensed milk wafting through my kitchen that tempts me to share this post with you. Coconut Burfi is made regularly in Indian households during Diwali and eaten in various flavors, shapes and colors. So keeping it traditional and simple, this fudge like sweet treat is easily made with fresh coconut or even desiccated coconut.
300gms freshly grated coconut (you can buy the frozen variety from Asian stores or use desiccated coconut)
400ml condensed milk
5 cardamom pods (seeds only ground to a fine powder)
3 tbsp softened butter
Chopped pistachios for garnish or even cashew nuts
Line a baking dish with parchment paper. In a heavy bottom non stick pan add the coconut along with the condensed milk and mix well. Stir and roast well on a low flame for 30-40minutes. The mix will start to come together into a fudgy consistency but keep stirring to make sure it doesn’t stick to the bottom. At this stage add the cardamom powder and the butter.
Turn the heat off and pour into the baking dish. Press down lightly and flatten the mix with the back of your spoon. Top with chopped pistachios and cashew nuts. Cool and refrigerate overnight to allow it to set well.
Cut the barfi into bite size piece and serve.