Coconut Barfi / Tengina kayi Barfi

In the Indian tradition it is quite a common practice to offer "Thamboola" - containing coconut, betel leaves and fruits as a return gift during the occasions such as wedding, thread ceremonies and  during the Pooja rituals like "VaraMahalakshmi Vruta" and "Gowri Vruta".

At times I am flooded with plenty of coconuts received through such occasions. The challenge here would be to consume all the coconut in a short span of time.
One of the easiest recipes for this occasion is the Coconut Barfi. 

Here is the recipe for you. Do try it out and share your comments.

Ingredients

Grated coconut - 5 Cups
Sugar - 3.75 Cups
Cardamom Powder - 1 spoon
Milk - 3 spoons 
Ghee - 2 spoons
Saffron food color - Optional


Method
Finely grate the coconut. 
Powder the sugar 
Mix the grated coconut with sugar in a thick bottomed kadai and keep it aside for an hour.

Keep aside the mould (rather in a steel plate!) ready . Apply a thick layer of ghee on it.
Place the Kadai containing the grated coconut and sugar mixture on the stove. 
Mix the saffron food color with milk and add it to the coconut mixture. Adding of the color is optional.

Cook the contents for about 15 minutes, in the open kadai.
Note that the natural fat in the coconut ensures that the content won't get sticky . However keep stirring continuously so that the mixture does not stick to the bottom of the Kadai. After about 15 minutes you would see that the content becomes homogeneous, smoother and less sticky. At this point in time it can be transferred to the mould.

Now sprinkle the cardamom powder and mix well.

Transfer the contents to the steel plate (mould) on which the ghee has been applied. Spread the contents uniformly using a spatula. 

Allow the content to cool down. Cut it into square or diamond shaped Burfis.

Grated coconut and powdered sugar

Saffron color added

Coconut Burfi getting cooked

Cardamom powder added

Ghee applied on the mould

The homogenous mixture 
ready to transfer to the mould

Coconut Burfi

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