Barfi is the one classic Indian Sweet that graces festivals, birthdays, and all joyous occasions. Its also a wonderful tea time treat and a dessert that can be enjoyed on any day. I had planned to originally prepare this Barfi for the Navratris, but ended up making Badam aur Nariyal ki Barfi | Almond and Coconut Fudge!! This morning, as I was sifting through various ingredients in my pantry, I found two packs of dry coconut - one dessicated and the other shredded. I tend to use the shredded coconut to make chutneys and the dessicated is saved for cakes and cookies.
Seeing all that coconut, I decided I just had to make some Barfi and share the recipe with you!! This recipe is a favourite of mine. I tweaked it out of my recipe for Rava Laddoos. The Barfi contains not only coconut and rava, but almond meal also. The combination makes for a delicious melt in the mouth barfi that you will not be able to keep away from.
1/2 cup sooji rava (semolina or cream of wheat)
1/2 cup almonds, powdered
1/3 cup dry coconut, grated
11/4 cup sugar
1/3 cup water
1/2 tsp cardamom powder
2 tsp ghee (clarified butter)
- Place the semolina in a large non stick pan and toast on a very low heat until fragrant and pink.
- Remove onto a large plate.
- Now add the almonds to the same pan. Roast until fragrant. Remove onto the same plate.
- Repeat this process for the coconut.
- Remove onto the plate, then stir the 3 ingredients to mix well.
- Add the cardamom powder to this mix.
- In a wide sauce pan, add the sugar and water. Warm on a low heat until all the sugar is melted, then increase heat to medium and cook until a single string consistency is achieved.
- Add 11/2 teaspoons of ghee into this, then turn off the heat.
- Pour the dry mix of rava, almonds, coconut, and cardamom into this sugar syrup. Stir to mix well.
- Use the remaining ghee to grease a small baking tray. Pour this barfi mix onto the tray. Even it out to 1/2 inch thickness using a spatula.
- Cool completely, cut into squares or diamonds. Store in an air tight container.
- When roasting the semolina, almond powder, and coconut, make sure you stir the contents of the pan continuously.
- A pinch of soonth or dry ginger can also be added to this barfi in Step 6. This might be more suitable in a colder climate or if this sweet is made during the winter months.
- Single string consistency in sugar syrup is achieved when a thin long string is formed when tested between thumb and forefinger.
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