Coconut Cardamom Barfi

Coconut Cardamom Barfi

Hubby and I were watching an old episode of Food Safari and they cooked up a batch of these sweet little Indian treats. They looked so easy and delicious that I made them up the next week to take to a BBQ. All you need is a saucepan, which worked well for me as most of my kitchen was in boxes at the time.

Coconut Cardamom Barfi
makes about 40

200g desiccated coconut*
50g desiccated coconut, extra, for rolling
395g can sweetened condensed milk
10 cardamom pods (or 1 tsp ground cardamom)
50g shelled pistachio nuts

Crack the cardamom pods open and take out the seeds. Crush in a mortar and pestle or using a spice grinder. My mortar and pestle and spice grinder were packed up in boxes, so I put the seeds in a ziploc bag and whacked them with a hammer. It worked perfectly.

Chop the pistachios fairly finely. You don’t need to get it all uniformly sized though.
Mix the 200g of desiccated coconut, condensed milk, cardamom and pistachios in a non-stick pan.

Put the pan onto low heat and stir until the mixture starts to dry and rolls easily into a ball. This takes about 10 minutes. Remove from the heat. Cool for 5 to 10 minutes until cool enough to handle.

Place the remaining 50g coconut onto a plate. Wet the palms of your hands, and roll mixture into fairly small balls. Roll them through the coconut to coat the outside. You may need extra coconut if your balls are small (oh, that sounds rude).

Refrigerate for a few hours to firm up. The barfi can be refrigerated for up to a week.*I didn’t have any desiccated coconut, so I put some shredded coconut through my blender. It worked well.

Coconut Cardamom Barfi

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