Cardamom Coconut Barfi

A dense and melt-in-the-mouth coconut fudge that holds perfectly under the knife. The cardamom aroma blends with the richness of ghee for a texture that literally dissolves, with a distinct coconut grain.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 599
• Protein: 8 g
• Carbs: 55 g
• Fat: 40 g

Ingredients

• 300 g Coconut meat ( finely grated )
• 200 ml Whole sweetened condensed milk
• 50 g White sugar
• 2 tbsp ghee
• 1 tsp Cardamom powder
• 30 g Roasted salted cashews optional ( crushed )

Instructions

1. Heat the ghee

   In a heavy-bottomed pan, melt the ghee over medium heat. It should be completely liquid and start to shimmer before adding the next ingredients.

2. Toast the coconut

   Add the grated coconut. Stir constantly for 5 minutes. The coconut should heat through and release its aroma without browning; we want to keep a pristine white color.

3. Bind the mixture

   Pour in the sweetened condensed milk and white sugar. Mix vigorously. The sugar will melt and bind with the coconut to form a moist, glossy mass.

4. Dry the paste

   Continue cooking while stirring constantly until the paste thickens. The sign it's ready: it should form a compact ball that pulls away cleanly from the sides of the pan.

5. Flavor and mold

   Fold in the cardamom. Pour the mixture into a greased mold. Press down firmly with the back of a spoon to smooth the surface, sprinkle the cashews, and let set in the fridge before cutting into diamonds.

Chef's tips

• Don't take your eyes off the pan: the sugar can burn in seconds at the end.
• For a clean cut, wait until the Barfi is completely cold, ideally after 4 hours in the fridge.
• If the paste is too sticky, cook for 2 more minutes to properly evaporate the moisture.

Storage

Store for 1 week in the fridge in an airtight container to keep it soft.