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Coconut Barfi, or “Bachpan Waali,” is a nostalgic Indian dessert made with desiccated coconut, milk, sugar, and ghee. This chewy, aromatic sweet brings back fond childhood memories and is perfect for festivals, celebrations, or anytime you’re craving a delicious treat.
1 teaspoon ghee
2 cups (200g) dried desiccated coconut
1 cup (240ml) milk
1 cup (200g) sugar
4–5 drops pink food color (optional)
Grease a square or rectangular tray with ghee to prevent sticking.
In a non-stick pan, heat ghee over medium heat.
Add the desiccated coconut and sauté for 2-3 minutes until it becomes aromatic.
Pour in the milk and stir. Simmer on low heat until the milk is absorbed and the mixture thickens (5-7 minutes).
Add sugar, stirring constantly. Cook until the sugar dissolves and the mixture thickens further.
If using food coloring, add pink food color and mix well until the desired color is achieved.
Continue to cook for 5-7 more minutes until the mixture pulls away from the sides of the pan.
Pour the mixture into the greased tray and spread evenly using a spatula.
Allow the barfi to cool for 30 minutes to 1 hour, then cut into square or diamond-shaped pieces.
Storage: Store in an airtight container at room temperature for 4-5 days. If in a hot climate, refrigerate to prevent it from becoming too soft.
Reheating: Best enjoyed at room temperature, but can be softened by microwaving for 5-10 seconds.
Variations: Add chopped nuts, cardamom, or use coconut milk for a richer flavor.
Find it online: https://justsosavory.com/coconut-barfi/