A classic looking barfi, that reminds you of your childhood days…
Ingredients
2 cups desiccated coconut
½ tin sweetened condensed milk
½ cup fresh milk
2 Tbsp sliced almonds/ cashew nuts
¼ tsp crushed cardamom
drop of red edible food colour
ghee for greasing your palm
extra desiccated coconut for rolling
Method:
1. In a bowl, soak desiccated coconut in ½ cup fresh milk for at least half an hour.
2. Spread the extra desiccated coconut over a tray for rolling.
3. In another bowl combine soaked coconut, sliced nuts, cardamom and a drop of red food colour.
4. In a heavy base pan gently heat condensed milk.
5. Add the above coconut mix and stir continuously on medium flame.
6. Cook until it starts to leave the sides of the pan and is still soft.
7. Remove from flame and when still warm, grease your palm with some ghee and make equal sized balls.
8. Roll the ladoos over the desiccated coconut to coat the ladoos.
9. Store in airtight container in the fridge.
10. Serve with tea, coffee or as a dessert.
TM