It has been a while since I had delved into the business of making sweets which led me to ponder what could be the ideal comeback. Finally I decided to make ‘barfi’ with mawa and milky white grated coconut. I am a fan of sweets made of coconut, the fact can be proved with my earlier post of coconut laddus (Chinir Narkol Naru , Gurer Narkol Naru , Carrot Coconut Laddu). This time I coupled it with mawa to make it even more lucrative. The barfi is indeed a quick to make recipe. The raisin (kismis) on the top enhances its beauty. By this recipe you can impress your guests within a jiffy.
Ingredients for 16 – 20 pieces :
- Freshly grated coconut – 1 (medium size)
- Mawa / Khoya – 200 gm.
- Sugar – 150 gm.
- Green cardamom powder/ crushed out of 3-4 pods
- Raisins to garnish
- Ghee or clarified butter – 1 teaspoon
Take the grated coconut and sugar in a kadai or non-stick pan. Mix them well.
Set the fire on medium – low and put the pan/ kadai over it. Cook till sugar melts and coconut changes its colour. Stir the mixture frequently to avoid burning form the bottom.
Now crumble the mawa with hand and add to the coconut mixture. Incorporate the mawa very well into the coconut mixture.
As the coconut – mawa mixture starts leaving the pan, add cardamom powder and give it a good stir.
Then put the flame off and transfer the mixture to a square or round plate greased with ghee (here I used a square dish, lined it with aluminum foil and greased the foil with ghee). Flatten out the mixture in a ½ inch thick square and level the surface.
Now sprinkle the raisins on top of the coconut square while it is still warm so that the raisins can stay on the top of the coconut barfi well.
Now leave it to set for 30-45 minutes in a cool, dry place (no need to refrigerate). Touch the bottom of the plate or dish to check whether it is completely cool or not.
When completely set, take out the aluminum foil from the dish. Using a sharp knife cut the coconut mawa barfi into squares or diamond shapes.