Coconut Barfi

Khobryachi barfi, Naralachya vadya- Indian style coconut fudge

One of the many things I patronize is Baby Atya’s Khobryachya vadya! They just hit the spot. And she is extremely sweet to make it for me every time I go visit her.

I git the recipe from her once, but it sounded too difficult for my skill levels 😛 So I devised this very easy recipe, takes only 15 minutes, although looks complicated and elaborate and tastes almost as good as the one Babay atya makes!

You will need:

1.5 cup shredded coconut (fresh or frozen-thawed (approx 1/2 packet))- cleaned
1 cup sugar
1/2 cup fresh khawa (mawa) OR 1/2 cup mawa powder+2 tbsp milk
1 heaped teaspoon of ghee
a dash of powdered cardamom
a pinch of saffron (toasted slightly)
chopped pistachios for garnish (you can use almonds or silver foil too!)

Keep a baking tray greased with ghee ready (i used a cake tin)

Take a non-stick pan and start cooking the coconut on low flame
stir constantly and cook until the coconut gets a little dry (do not let it turn golden/brown) (10 min)
add sugar and mix well
cook coconut-sugar mixture, until all sugar dissolves and the mixture becomes dry and soft (3 min)
Do not overcook, or sugar will get sticky.
add the mawa and mix well (1 min)
add ghee and mix (1 min)
turn heat off. Add cardamom and saffron.

Transfer mixture into the greased tin
Press flat with hand to desired thickness
add chopped pistachios on top and press with hand
cut squares while still warm and soft
let it set for a couple of hours
remove and separate squares..