Coconut barfi November 03 2013
My mom says use equal amounts of shredded coconut and sugar, but I use 2/3rds amount of sugar. This dish takes some time to make, about 45 minutes, but it cooks on its own and you need to stir it every 5 minutes.
4 cups shredded coconut (fresh, from the Indian store, or grate a fresh coconut yourself)
3 cups granulated sugar
6 cardamom pods, muddled
1 cup whole milk
1/2 cup khoya (unsweetened milk solids) OPTIONAL, this will make the burfi a bit soft
In a 5 qt sauce pan over medium heat, boil coconut, sugar and milk after mixing them well.
Cook covered for 30 minutes on medium low heat, stirring every 5 minutes, when cooking, cover with a lid, but cover only partially. Be careful, because the solution will spit, so it is important to cover the sauce pan with a lid.
When the coconut has absorbed all the sugar and milk, add cardamom pods along with the muddled seeds and mix. Cook for a couple of minutes.
Take a cookie sheet and grease it with butter or oil spray. Pour the hot coconut solution and spread it in the pan evenly.
Let it cool, when at room temperature, scour the solution with knife (in diagonal pieces), and refrigerate. Cut it into pieces next morning or after a few hours, it is best to cut the pieces when the burfi is cold and has set over time.
After you cut it into pieces, you don't have to refrigerate, just store in an air tight container and this should last for a couple of weeks. Enjoy!