Friday, October 10, 2014

Badam Nariyal aur Rava ki Barfi | Melt in the Mouth Almond Coconut Fudge

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)

  1. Place the semolina in a large non stick pan and toast on a very low heat until fragrant and pink.
  2. Remove onto a large plate. 
  3. Now add the almonds to the same pan. Roast until fragrant. Remove onto the same plate.
  4. Repeat this process for the coconut.
  5. Remove onto the plate, then stir the 3 ingredients to mix well.
  6. Add the cardamom powder to this mix.
  7. 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.
  8. Add 11/2 teaspoons of ghee into this, then turn off the heat.
  9. Pour the dry mix of rava, almonds, coconut, and cardamom into this sugar syrup. Stir to mix well.
  10. 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.
  11. Cool completely, cut into squares or diamonds. Store in an air tight container.

Good to Know
  • 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.
Like this recipe. Tried it. Leave me a comment:) 

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1 comment:

  1. What a wonderful fudge. Almond coconut is my favorite!! ~ Catherine


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