Kalakand style Coconut Barfi

  • Sweetened Condensed Milk - 1 can (400 gms)
  • Desiccated Coconut - 2 cups + 1 tbsp
  • Sugar - 2 tbsp (Adjust as per liking)
  • Ghee - 4-5 tbsp
  • Cardamom Powder - 2 tsp
  • Almond silvers - 1/3 cup
  • Combine sugar, milk and 2 cups coconut in a heavy bottomed pan and cook on medium low heat till milk gets reduced to 1/3rd, about 12-15 mins. Stir in between, to avoid sticking to bottom.
  • Add ghee and cardamom powder and stir till ghee starts leaving the side.
  • Remove from heat and transfer to either a greased dish or a pan lined with cellophane wrap.
  • Sprinkle almond silvers and 1 tbsp coconut on top. Keep in fridge to cool for at least an hour.
  • Then cut it with blunt knife in squares and keep back again in fridge for 20 mins.

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