Indian cuisine has plenty of delicious, boldly flavored foods. Desserts and sweets are no exception. On holidays, there are plenty of sweets to entice your taste buds. Coconut fudge, or nariyal barfi, is one of them. Check out this nariyal barfi recipe, which will be adored by anyone who likes coconut.
This nariyal barfi recipe is commonly made on occasions such as Diwali, which is the Hindu festival of lights, as well as for Christmas.
Popular Indian Desserts
Nariyal Barfi is just one dessert that is popular in India. Here are a few other desserts that are commonly part of cuisine in India.
- Gulab Jamun: This recipe combines khoya that is fried and dipped into a saffron-infused sugar syrup.
- Modak: Modak also uses saffron along with coconut and nutmeg into sweet flour dumplings that are often served during the festival of Ganesh Chaturthi.
- Ras Malai: Balls of dough are soaked in a cardamom-flavored cream and cooked in a sugar syrup.
- Gajar Ka Halwa: In Pakistan, this is a common winter food that is made from condensed milk, nuts, golden varq, and grated carrots.
- Sandesh: Cottage cheese, saffron and cardamom combine into this cookie-like dessert.
- Payasam: A creamy rice and milk pudding that also includes raisins and carrots.
Many desserts in India are milk based, such as barfi, chena murki, narkel naru and gulab jamun. Fruits such as pineapple, cherries, pistachios, mangoes and bananas are often common in the desserts, as well as coconut and coconut milk.
- 3 cups of fresh or desiccated coconut (fresh gives the best results)
- 1 1/2 cans (400 grams each) of sweetened condensed milk
- 1/2 cup sugar
- 1 tablespoon cardamom powder
- 5 tablespoons ghee
- 1/2 cup cashews (broken into coarse pieces)
- 1 cup almonds (blanched and cut into slivers)
- Optional: A few pieces of saffron to garnish
- Heat a heavy-bottomed pan on a medium flame and add the coconut, condensed milk and sugar. Mix those ingredients well and cook until the condensed milk is reduced to a quarter of its original quantity or you notice a fudge-like consistency.
- Add the ghee and mix it in well. Cook it until the ghee begins to separate from the fudge.
- Add the cardamom powder, mix well and turn off the flame. Add the cashews and stir well.
- Next, grease a large platter, put the fudge on it and smooth out into a thick layer. Top the entire surface with the slivered almonds and saffron strands.
- Allow it to cool a little and cut it into squares while it is still warm.
- Allow it to set, remove from the platter and store in an air-tight container.