Coconut barfi recipe | How to coconut barfi with mawa or khoya

Coconut barfi formula using mawa or khoya – Traditionally barfi was ready-made by condensing Milk and sugar for really long-wool hours to get a plentiful taste. Milk is the key ingredient that adds productive taste to any barfi including the traditional elbow room of making coconut barfi. Traditionally coconut burfi was made with flour or semolina, dehydrated coconut, ghee, sugar and Milk which is seldom made these days ascribable the prolonged process.

There are many quick alternate versions of devising coconut barfi and the recipe common Hera is one of them. It comes very approximately the handed-down one due to the addition of mawa or khoya.

This recipe can be successful victimisation dried coconut / copra but I have made it with desiccate coconut meat. You can as wel make this with crisp coconut but the taste would be different and turns out moist. With dry coconut the barfi turns out not sticky & sugarless like the ones sold in sweet shops but with a mouth liquescent texture.

For more barfi recipes, you can check
7 cups burfi formula
Coconut burfi
Badam burfi
Chocolate burfi

How to make coconut barfi formula

1. Ignite a pan with selfsame petty ghee. This is sporty to grung the pan to prevent the food sticking up at the bottom.

2. Add mawa / khoya.

3. Add sugar.

4. Combine and begin to heat up.

5. Add milk.

6. Add coconut and cardamom powder. Mix unneurotic and cook connected a medium heat stirring often.

7. Under 2 to 4 minutes, the mixture becomes hot and thickens. It turns to a mass. This is the right stagecoach to flip off.

8. Pour this to a lubricated tray. You can besides do it over a bilk or butter paper.

9. Spread IT evenly and add sliced nuts. Press down with a spatula. Cut them to squares while still warm. Let to cool down totally before removing. They will be soft set till they are warm and begin to house up once cooled. So do not remove until it turns cool completely.

Transplant coconut barfi to a airtight jounce.

Related Recipes

Cocoa palm barfi formula

• ▢ 2 cups desiccated coconut (150 grams)
• ▢ 1 ½ cups mawa grated Oregon crumbled, / khoya (150 grams)
• ▢ ½ loving cup Milk
• ▢ 1 transfuse sugar
• ▢ ¼ tsp cardamom pulverize / Elaichi
• ▢ 1 tsp ghee
• ▢ Pistachios shredded, as desired
• ▢ almonds chopped, as sought after

• ▢

  Grease the pan with ghee. Add mawa, sugar and begin to heat on a low to medium heat.

• ▢

  Summate Milk River and allow for mawa to completely melt.

• ▢

  Lend dry coconut, cardamom powder and mix well.

• ▢

  Cook on a medium heat until the mixture turns thick and begins to leave the sides of the pan.

• ▢

  It turns to a mass.

• ▢

  Dirt the pan off and transfer the mixture to it.

Alternative quantities provided in the recipe wit are for 1x only, original recipe.

For best results follow my detailed step-by-measure photo instructions and tips in a higher place the recipe identity card.

Nutrition Facts

Coconut palm barfi recipe | How to make coconut barfi with mawa or khoya

Amount Per Serving

Calories 281 Calories from Fat 153

% Daily Value*

Rounded 17g 26%

Sopping Fat 13g 81%

Cholesterol 8mg 3%

Na 89mg 4%

K 90mg 3%

Carbohydrates 27g 9%

Fiber 2g 8%

Sugar 18g 20%

Protein 6g 12%

Vitamin A 150IU 3%

Vitamin C 0.5mg 1%

Ca 217mg 22%

Iron 0.5mg 3%

* Percent Daily Values are supported a 2000 calorie dieting.

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About swasthi

I'm Swasthi Shreekanth, the recipe developer, intellectual nourishment photographer &ere; food writer behind Swasthi's Recipes. My aim is to assist you cook great Indian food with my time-tested recipes. Later 2 decades of get in practical Indian cooking I started this blog to service people James Cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you to enhance your cooking skills.
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