Nasuha Blog

It's been really long since I made some Indian sweet. With the festive season coming close, it's the right time to indulge in some sugary treats and so I bring you this easy to make yet very delicious Nariyal Ki Barfi. Nariyal ki barfi or coconut fudge is a must make sweet for the weddings in Mathur community and is called Pili barfi for it's yellow color. The sweet which is decked with silver foil, saffron strands and dry fruit slivers is arranged on a big thaal or plate and is send to the grooms family along with the other goodies as a token to mark the beginning of the celebration. The soft, melt in your texture of this sweet is loved by all in my family and it is so easy to make that I end up making a batch of this goodness for all the festivals. Keep the consistency of sugar syrup in check and you will nail this recipe. Here is how to make this simple yet very delicious Nariyal Ki barfi.


All you need is

Grated fresh coconut - 3 cups
Ghee - 3 tbsp
Sugar - 1 cup
Water - 3\4 cup
Yellow food color - 1\4 tsp
Cardamom powder - 1 tsp
Khoya - 200 g
Dry fruits slivers, silver foil and saffron strands for garnishing



Method of preparation

Grease a 9 inch pan with ghee.
Keep aside.
Heat khoya in a pan.
Fry till pinkish in color.
Keep aside.
Heat sugar and water in a pan.
Cook till the sugar dissolves and the syrup reaches a 2 string consistency.
Do not swirl while the sugar syrup is cooking.
Add yellow food color and cardamom powder.
Mix.
Meanwhile, add ghee in a pan.
Add grated coconut and fry on medium heat for 5-6 minutes.
Add khoya and sugar syrup and mix well.
Pour the mixture in the prepared pan and spread evenly.
Let the barfi set for 3-4 hours.
Cut into small pieces.
Garnish with dry fruits slivers, silver foil and saffron strand.

Note - If your Barfi is not setting and is too soft, just microwave the mixture for 3-4 minutes and set again.
You can skip using food color and can make a white color barfi.
The consistency of sugar syrup is important for the barfi to set nicely.

Kalakand is a very traditional Indian sweet and is loved by many. I have given a twist to Kalakand by adding custard apple to it. It came out delicious. Give it a try. Here is the recipe.


All you need is

Milk - 2 liter
Lemon juice - 2 tsp
Sugar - 1\2 cup ( powdered )
Cardamaom powder - 1 tsp
Custard apple pulp - 1 cup
Ghee - 1\2 tsp
Pistachios - 5-6 ( slivered )
Almonds - 5-6  ( slivered )
Silver foil ( optional )

Method of preparation

Divide the milk in two pan.
Heat one pan till the milk has reduced to half.
Bring the milk in the other pan to a boil.
When the milk comes to a boil, simmer the heat.
Add lemon juice to the milk.
The milk will curdle.
Switch off the gas and drain the milk in a cotton cloth.
Bring the sides of the cloth together and drain all the whey from the paneer.
Run the cloth under fresh water to remove any trace of lemon from it.
Add this paneer in the other pan when the milk has reduced to half.
Cook till the mixture starts to leave the sides of the pan.
Add sugar and cook for another 2-3 minutes.
Add cardamom powder and custard apple and mix well.
Grease a plate with ghee.
Pour the mixture in the greased plate and spread evenly.
Garnish with pistachio slivers and silver foil.
Let the kalakand set.
When set, cut into small pieces.
It can be stored in an airtight container for 2-3 days in refrigerator.