coconut barfi recipe with milkmaid | tri colour coconut burfi or nariyal barfi

Ingredients

• 2 cup coconut, fresh / desiccated
• 1 cup condensed milk / milkmaid
• ¼ tsp cardamom powder / elachi powder
• 1 tsp ghee / clarified butter
• 2 drops saffron food colour
• 2 drops green food colour

Steps

1. Put 2 cups coconut and 1 cup condensed milk in a large kadai.
2. Keep the flame low and mix well.
3. Continue stirring until the mixture changes colour and comes together in a lump.
4. Mix in ¼ tsp cardamom powder and 1 tsp ghee well.
5. For tiranga burfi, divide into 3 equal parts; otherwise, you can set the mixture directly.
6. Put the portions into 3 separate bowls. Mix 2 drops saffron food colour into one and 2 drops green food colour into another, leaving the last portion unchanged.
7. Spread the green portion into a layer and flatten it with a cup.
8. Spread the plain coconut layer over it, followed by the saffron layer, and flatten with a cup.
9. Rest for a couple of minutes or until completely set, then invert and cut into squares.
10. Serve the tiranga coconut burfi, or refrigerate in an airtight container and enjoy for a week.