Try this Coconut Barfi with condensed milk recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Grease the plate to be used for setting barfi with some ghee. Thinly sliced 10 to 12 pistachios and roughly chop the cashews as well.
- For preparing instant coconut barfi, take condensed milk in a pan or wok. Turn on the flame and keep it to medium.
- Now to it add 300 grams of coconut powder or coconut burada and mix really well. You can very easily get the coconut powder from a super market. Then to the pan add 15 to 20 chopped cashews and stir until all ingredients are mixed well. Keep the flame medium and low. It just takes 2 minutes to mix up the ingredients.
- To set the barfi, transfer the roasted mixture to the greased plate and evenly spread the batter using a rubber spatula. Try using a rubber spatula as it gets convenient to spread the mixture. Smooth out the mixture nicely.
- Sprinkle the thinly sliced pistachios over the barfi mixture and press them gently with a spatula so that they stick to the barfi. Place it front of air conditioner or in a cool place to set the barfi.
- It takes 10 to 15 minutes to set the barfi and then cut later. Coconut barfi is ready, now cut them into small chunks. You can keep the size of chunks big or small as per your preference. Lip smacking and mouth drooling instant barfi is ready to serve. Have it after your meals or prepare it quickly and easily for any festival or special occasion.
Using sweetened condensed milk alongside dry coconut powder creates a rapid Maillard reaction without scorching because the milk solids distribute heat evenly across the pan when maintained at medium-low heat. Maintaining precise thermal control prevents the natural oils in the coconut from separating prematurely from the fibrous solids, which ensures a dense rather than greasy final texture. When combining the ingredients in a heavy-bottomed wok, stirring continuously for precisely two minutes hydrates the dehydrated coconut particles evenly while thickening the sugar-milk matrix into a cohesive paste. Pressing the warm mixture firmly into a greased baking dish expels trapped air pockets, which makes clean slicing possible once the starches and dairy proteins cool and contract. While chilling the pan under an air conditioner accelerates the setting process within ten to fifteen minutes, leaving the confection at room temperature yields a softer bite due to slower crystallization of the sucrose. Chopping the cashews and pistachios before heating the pan is essential because the cooking stage requires uninterrupted attention to prevent the dairy from burning against the metal surface. Proper knife hygiene—wiping the blade with a damp cloth between cuts—prevents the sticky condensed milk matrix from tearing the edges of each diamond-shaped piece during portioning.
