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Coconut barfi recipe - Nariyal ki Barfi Recipe
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Coconut barfi can be prepared instantly and taste super delicious.This diwali, gift these finger-licking homemade coconut barfi to your dear ones.
Ingredients
Desiccated coconut – 1 cup
Mawa – 1 cup (200 grams)
Powdered sugar – 1 cup
Pistachios – 8 to 10
Ghee – 1 tsp
Directions
1. Thinly slice the pistachios and keep them in a bowl. Evenly grease a plate with some ghee.
Making:
2. Start making coconut barfi by dry roasting the dessicated coconut in a pan till the colour changes a bit. Thereafter, transfer the roasted coconut to a bowl.
3. Now roast the crumbled mawa in the same pan on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.
4. Once the mawa cools down slightly, add coconut in the pan and mix thoroughly. Then mix powdered sugar properly in the mawa-coconut mixture.
5. Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set. Later, cut the barfi into desired size pieces and serve.
Serving:
6. Serve these scrumptious and mouth-watering coconut barfi straightaway to your dear ones.
- Gur til ki chikki
Gur til chikki is a perfect Indian brittle recipe served as dessert. Combination of sesame seeds and jaggery makes this til patti very nutritious.
Ingredients
Sesame seeds – 1 cup
Jaggery – 1 cup (200 grams)
Ghee – 2 tsp
Directions
Making:
1. Dry roast the sesame seeds in a pan until the little change in color. Thereafter, transfer them on a plate.
2. Put 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely. Later, cook the jaggery syrup for another minute and then add the sesame seeds to the pan. Cook them by stirring continuously on low flame until the mixture becomes smooth.
3. Transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, roll out the mixture into thin sheet with greased rolling pin. Make cut on the mixture with a knife and leave for 5 minutes to cool down.
4. 5 minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.
Serving:
5. Serve these til gur patti right away or whenever you crave for something sweet.
Ingredients
Desiccated coconut – 1 cup
Mawa – 1 cup (200 grams)
Powdered sugar – 1 cup
Pistachios – 8 to 10
Ghee – 1 tsp
Directions
1. Thinly slice the pistachios and keep them in a bowl. Evenly grease a plate with some ghee.
Making:
2. Start making coconut barfi by dry roasting the dessicated coconut in a pan till the colour changes a bit. Thereafter, transfer the roasted coconut to a bowl.
3. Now roast the crumbled mawa in the same pan on medium flame by stirring constantly until the mawa becomes light brown. As the ghee starts separating from the sides of the mawa, turn off the flame.
4. Once the mawa cools down slightly, add coconut in the pan and mix thoroughly. Then mix powdered sugar properly in the mawa-coconut mixture.
5. Transfer the barfi mixture on the greased plate and spread evenly. Sprinkle the pistachios and press them gently with the spatula. Keep the barfi aside for half an hour to set. Later, cut the barfi into desired size pieces and serve.
Serving:
6. Serve these scrumptious and mouth-watering coconut barfi straightaway to your dear ones.
- Gur til ki chikki
Gur til chikki is a perfect Indian brittle recipe served as dessert. Combination of sesame seeds and jaggery makes this til patti very nutritious.
Ingredients
Sesame seeds – 1 cup
Jaggery – 1 cup (200 grams)
Ghee – 2 tsp
Directions
Making:
1. Dry roast the sesame seeds in a pan until the little change in color. Thereafter, transfer them on a plate.
2. Put 1 tsp of ghee followed by jaggery in the hot pan and cook until the jaggery melts completely. Later, cook the jaggery syrup for another minute and then add the sesame seeds to the pan. Cook them by stirring continuously on low flame until the mixture becomes smooth.
3. Transfer the jaggery-sesame seeds mixture on the greased rolling board. When the mixture cools down slightly, roll out the mixture into thin sheet with greased rolling pin. Make cut on the mixture with a knife and leave for 5 minutes to cool down.
4. 5 minutes later, til gur patti will be ready. Separate them with a knife and place them on a plate.
Serving:
5. Serve these til gur patti right away or whenever you crave for something sweet.
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