• 2 cups grated/ dessicated coconut
  • 1 cup sugar
  • ½ cup milk
  • Few drops of ice-cream essence
  • OR vanilla essence
  • OR cardamom(elaichi) powder
  • Ghee for garnishing

Sweets make from milk are popular the world over. Dessicated coconut is used as fillings in milk chocolates too and this type of a recipe is also popular in countries like Brazil. In India we prefer to use the freshly grated coconut for preparation of this dish; but dessicated coconut (Copra) available in packets is a convenient substitute &  makes equally tasty barfi, very easy to make.

The Coconut barfi or Copra pak is a sweet confectionery made of milk and grated coconut, popularly known as “narali kap” or khobre vadi” in “Maharashtra-India” and usually prepared during festivals or celebrations. Also people gift this while they visit near & dear ones or to wish their relatives.

 

 

METHOD:

Mix together the grated coconut, sugar & milk in a pan. Cook on a slow flame till the mixture starts leaving the sides of the pan.

Add essence to the mixture. If you are using elaichi powder, sprinkle it on top..

Grease a flat dish. Spread the mixture evenly on the greased plate.

Cut the barfi slab into squares while the mixture is still warm.

Grease the knife while cutting to get clean cuts (the barfi will not stick to the knife)

 

Tips:

Remember to switch off the flame the moment the mixture leaves the sides of the pan.

In case if at all you get delayed the mixture will get hardened, to solve this problem just add a dash of milk and soften it.

 

Copra barfi