I have been a big fan of coconut ever since I can remember. My mum used to make coconut laddus during Durga Puja (a 10 day India festival that happens around October). I always used to look forward to these laddus and these white round balls were amongst my most favourite!
I enjoy making coconut laddus a lot but I also love lots of other desserts made with coconut. I had some amazing barfi that my Mami (aunt) had made using coconut and besan (gram flour). I couldn't see her making it and haven't got the chance to learn it from her yet. But that delicious barfi taught me that coconut pairs beautifully with roasted besan.
This is a rather easy recipe and there isn't much where you can go wrong. So it is perfect to make ahead of any festival or parties as it doesn't take much time. All the coconut, almonds, besan and jaggery make it quite healthy too.
150 grams - Grated coconut
500 mls - Milk
1/2 cup - Besan or gram flour
1/2 cup - Jaggery powder
1/4 cup - Almonds
2 - Cardamom
1 tbsp - Ghee
Add the grated coconut and milk to a pot and cook it until the coconut absorbs most of the milk.
In a separate pan, roast the besan with the ghee until it turns darker, almost brown in colour and aromatic.
Roughly chop the almonds or grind it into a coarse powder in a blender/food processor, depending on whether you like bits of almond or want a uniform texture in the barfi.
Add in the roasted besan, almonds and jaggery to the cooked coconut mixture and mix thoroughly until well combined. Cook this mixture for 3-5 minutes on a low flame.
Crush the cardamom pods and add it to the cooked coconut mixture.
Grease a tray or plate and take out the cooked barfi mixture. Spread it as evenly as you can on the tray/dish.
Let it cool for around an hour before cutting them into squares or diamonds based on your preference.
These barfis are very nutritious and are a crowd pleaser. For festivals or family gatherings where you want to present a delicious treat without having to worry about eating unhealthy, this recipe will fit right in!