DIWALI
Coconut & Almond Barfi
Barfi is a Diwali staple and all-year-round treat in our home. Here is my take on the classic recipe.
200g desiccated coconut
100g ground almonds
379g can condensed milk
2tblsp coconut oil
1tsp ground cardamom
Coconut milk (optional)
Pink colouring
Line a 20cm x 20cm baking tray with parchment paper.
Heat the coconut oil in a saucepan on low heat adding to this the coconut, ground almond and condensed milk.
Stir regularly for approx 8 mins, or until the mixture releases a delicious coconut aroma. The mixture will be dry and thick.
If your mixture is too thick, add a splash or two of coconut milk.
Add the ground cardamom to the mixture. Cook for 3 minutes, stirring all the while.
Divide the mixture into two bowls. Add a few drops of pink colouring to one half and mixture.
Spread the clear half onto the lined baking tray using a spatula. The consistency of the mixture should be fairly thick and it shouldn't spread. Add the pink mixture over the top and spread out with the spatula.
Sprinkle some desiccated coconut over the top and leave in the fridge for at least 3 hours to set. You can lightly toast the coconut for a warmer, nuttier taste.
Cut into squares or triangle and enjoy.