Nariyal barfi – Coconut fudge

Since i promised mom that i will make something traditional 😛 so here’s an attempt 😀

This is a neat and cheat recipe 😀 😛

Mom makes loads of such traditional sweets during Durga Puja and Deepavali………and i am her favorite ‘taster’ of all the goodies she churns out 😀 Ofcourse, the portions have become smaller since we lost our father He was a true foodie. He never did any cooking himself, but he was an encyclopedia of recipes. ❤

Perhaps some of those foodie genes have passed on to his crazy daughter 😛

Presenting here a traditional Indian sweet made of dried coconut powder.

Here’s what i did…………

INGREDIENTS

200 gms – dried coconut powder

1/4 cup – sugar

1/2 cup – water

1 tbsp – unsweetened khowa/ Indianized condensed milk

1 tbsp – mixed crushed nuts (pistachios, almonds and cashew nuts)

2 tbsp – rose syrup

2 tbsp – vetiver syrup/ khus

1/2 tsp – cardamom powder

little oil to grease the plate

METHOD

Heat sugar and water in a non -stick pan. Once the sugar has melted add the cardamom powder and cook a few more mins for the syrup to thicken.

Lower the heat and add the coconut powder, khowa and the crushed nuts. Fold it into the syrup well and cook a few mins till it starts looking more like a dough like paste. take it off fire.

Divide the coconut mixture into two. Add rose syrup to one half and vetiver to the other. Flatten the dough out on a greased plate, while it is still hot, one on top of the other.

Allow this dough to cool a little and using a bread knife, cut them into shape of your choice or use a cookie cutter.

Cool it to room temperature and refrigerate for 15 mins before serving.

 

 

Note : The sugar used in this recipe is minimal keeping in mind that both the syrups come already sweetened.

Wishing all a sweet, syrupy and prosperous year ahead !

Happy cooking !! 🙂

Cheers !! 😀

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