Coconut Barfi

Ingredients

• 2 cups desiccated coconut, see note 1
• ½ cup whole milk
• ½ cup cream
• ⅔ cup sugar
• ¼ teaspoon cardamom powder
• 4-5 edible silver leaves for garnish, optional
• 8-10 pistachios, roughly chopped

Steps

1. Grease a 8X8 baking tin or tray with parchment paper. If you don’t have parchment paper, grease it well with ghee or oil. This helps ensure the barfi comes out without sticking.
2. In a kadhai or thick bottomed pan, add milk, cream and sugar and heat on low. Keep stirring till the sugar dissolves completely.
3. Add the desiccated coconut and mix well. Keep stirring occasionally and cook this mixture for approx 20-22 minutes till it thickens and starts to come together into a thick, moist ball.
4. You know the mixture is ready when it starts to leave the sides of the pan. Add the cardamom powder and mix well.
5. Transfer this mixture to the prepared tin or baking sheet. Use a spatula to even out the top and press it down well so that its tightly packed. Set aside to cool for an hour or two. You can also refrigerate it for an hour, but this sets just as well at room temperature.
6. If using the silver leaves as garnish, transfer them onto the barfi without touching them (watch the video to see how). Sprinkle with chopped pistachio and then cut the barfi into squares.