Coconut pistachio barfi
Chetna Makan's celebration barfi bites are made with just a handful of ingredients. You can make them as barfi (like here) or even shape them into small laddoos (balls).
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- 200g desiccated coconut
- 397g condensed milk
- 10 cardamom pods, split and seeds ground to make ½ tsp
- 1 tbsp ghee
- 15g pistachio kernels, blitzed to a coarse powder
Place a sheet of baking parchment on a chopping board, or use it to line a small square baking tin.
Gently heat the coconut in a saucepan for 2 minutes. As soon as it starts to turn golden, add the condensed milk and stir. Cook over a low heat for 3-4 minutes, until there is no liquid left and the mixture starts to leave the sides of the pan. Add the cardamom and ghee and mix well.
Spread the mixture onto the prepared parchment, or into the tin, and press down with a palette knife to make a square about 2-3cm thick. Sprinkle the pistachio powder on top, press down gently, then leave to cool completely. When ready, use a sharp knife to cut the barfi into 16 small squares.
Typical values per serving when made using specific products in recipe