Here’s a tasty traditional Indian sweet to add to your holiday spread! We’ve always loved a delicious Milk Barfi, but heres the recipe using our Nariel Coconut Oil!
Perfect for any sweet tooth, follow this recipe to get the best and most delicious Barfi!
Milk barfi
4 cups milk powder
1 tbsp Nariel coconut oil
2 tbsp cream
1 tbsp grated ginger
¼ tsp ground cardamom
1.5 cups granulated sugar
Sprinkles for decoration
Directions
-In a large bowl, combine milk powder, coconut oil, cream, ginger and cardamom and mix well until it resembles sand. At this point you can either pass the mixture through a sieve to remove any lumps or simply use a food processor and process until you get a fine powder. Return milk powder to your bowl and set aside.
-To prepare the sugar syrup. In a medium sized saucepan on medium heat, add sugar and 1.5 cups of water. Bring to a gentle boil and continue to cook until it thickens into a sticky syrup. This should take 10-15mins. In the meantime, prepare an 8×8 pan by greasing it will coconut oil.
-Once the syrup has reached the desired consistency add it slowly in batches to your milk powder mixture (do not add all the syrup at once), incorporating fully each time. Add enough syrup until the milk mixture clumps when squeezed together. You should have about ½ to ¼ cup of syrup left over.
-Press barfi mixture into prepared pan ensuring you press it down firmly to compact it. Top with sprinkles and light pressed them into the barfi. Score your barfi into 16 pieces to ensure when it fully sets it is easier to cut. Allow to set for about 3-4 hours before serving.