Recipe: 4-Ingredient Coconut Barfi

By Renu Jain Chandarana

A Four-Ingredient Fix for your Diwali Sweet Tooth – Coconut Almond Barfi

I’m sharing a recipe with you that is very close to my heart. It is my go-to “Mithai” (Indian sweet) that I can pump out in less than 30 minutes and makes for a wonderful host gift any time of the year. Please make sure to use unsweetened coconut for this recipe and you can grind your own nuts if you have a powerful enough blender. Coconut Almond Barfi requires very little effort and has major wow factor. You’re Welcome.

Coconut Almond Barfi

1 can (300mL) condensed milk

3 ½ cups of unsweetened desiccated coconut (or more if needed)

10 cardamom pods ground into powder (green husk and all)

1 – 1½ cups of coarsely ground almonds or store bought almond meal (or more if needed)

Slivered almonds or more unsweetened desiccated coconut for garnishing

• Line a flat pan with butter and parchment paper (the butter allows the parchment to stick to the pan, it’s not necessary to make the barfi.) You could use a 9 x 12 cake pan or a cookie sheet pan. Set aside.
• Add all of the ingredients into a non-stick wok on low to medium heat on the stove. Stir constantly with a wooden spoon until everything is combined and the mixture starts to come together as a soft ball.
• Keep stirring to dry the mixture out a little bit and to prevent it from sticking to the bottom and sides of the pan. You want the mixture to roll easily into a ball and hold it’s shape. Try not to dry out the mixture too much, keep testing a spoonful to see if will hold together. Depending on how coarse your coconut and almond meal is you may need to add a bit more of each if you find your mixture too wet. Add only one Tablespoon at a time and keep stirring to see if the mixture will come together.
• Remove from the heat and spread into your parchment-lined pan. Using an offset or rubber spatula, smooth the hot mixture out to create an even flat surface and a thickness of about 1.5-2 inches. Sprinkle with slivered almonds or more desiccated coconut as a garnish.
• Cover with plastic wrap and let chill in the fridge for about 1 hour.

Remove from the fridge once chilled and slice into 2 x 2 inch squares (or any size you prefer). Place into an airtight container and store with plastic wrap between each layer so the barfi pieces don’t stick together. Freezes well up to 3 months and refrigerates well for up to 2 weeks – if there’s any left!

Variations:

• Ladoos: let the mixture cool a bit so you can handle it. Grab 1 Tbsp at a time and roll into a ball, then roll the ball in some desiccated coconut. Place each ladoo into a mini muffin paper. Store in an airtight container.
• You can omit the cardamom if you don’t like the flavor.
• You can omit the almonds if you’d prefer it to be nut free and just add 1-2 cups more of the desiccated coconut.
• Dip one half of the barfi in melted chocolate for an even more divine sweet!

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