Recipes

Instructions

• Warm the milk.
• In a bowl, take the desiccated coconut and mix warm milk with it.
• Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak it in warm milk.
• Heat ghee and Sunsolite Oil in a pan. Add the milk-soaked coconut. Saute on a low flame for 2 to 3 minutes.
• Now add the condensed milk and stir. Cook on a low flame stirring often.
• Add sugar and cardamom powder.
• Continue to cook and stir. Coconut barfi mixture will thicken slowly.
• Keep on stirring so that the mixture does not stick to the bottom of the pan.
• Ghee/ Sunsolite Oil should start releasing from the sides of the mixture. Takes about 22 to 25 mins on a low flame.
• Add rose water if using stir.
• Then pour the coconut barfi mixture into a greased thali. Let it cool completely.
• Press some cashews on the top.
• Slice the coconut barfi and then serve.

Ingredients

• 1 heaped cup of unsweetened desiccated coconut.
• ¾ cup whole milk.
• ¾ cup sweetened condensed milk.
• 3 to 4 cardamoms, powdered.
• ½ tsp rose water.
• 1 tbsp sugar.
• 2 tsp ghee.
• 2 tsp Sunsolite Oil.
• 8 to 10 cashews, chopped.