Come Autumn, its the beginning of festival season in India. Festivals of course mean family, friends, and food!! Lots and lots of delicious food made especially to celebrate. Festival food tends to be rich in every way - full of sugar, deep fried, packed with dried fruits and nuts, and topped off with lashings of ghee (clarified butter). Everyone has their favourites and can't imagine the festival season without them.
For some reason, this year all I can think of is Nariyal Barfi - soft delicious Coconut Candy, made the Indian way!! I remember eating a lot of coconut based sweets in Bombay around the Ganesh Chaturthi festival. Usually steamed Modaks and Karanjis filled with fresh shredded coconut, cardamom, and sugar. But also as Nariyal Barfi. There are so many ways in which coconut barfi are made in different parts of India. Some like this treat soft and chewy, others love it hard and crunchy. I love both versions. But stuck with a dairy craving as I have been these last few months, here goes to the to a melt in the mouth version of this fudge!
1 cup dessicated coconut (unsweetened)
1 can sweetened condensed milk
1 cup heavy cream
1/4 cup icing sugar
1 tsp hari elaichi (cardamom powder)
2 tbsp ghee (clarified butter)
A few drops food colour - red
- Place the coconut in a non stick pan. Roast on a medium heat until it begins to turn golden.
- Remove immediately onto a clean dry tray. Set aside
- In the same pan add the cream, next throw in the roasted coconut.
- Stir and cook on a medium heat until the cream is absorbed by the coconut.
- Now add the ghee, cardamom powder,sugar, and condensed milk.
- Stir and cook until the ghee begins to separate from the mix.
- Turn off the heat.
- Grease a flat tray, pour this mix onto the tray.
- Cool completely, cut into squares or diamonds, roll in some dry coconut powder or nuts if desired.