Coconut Barfi -

Coconut Barfi

Servings 24 pieces

Prep Time 10

Cook Time 30

Total Time 40

Ingredients

3 medium coconuts grated (about 4 cups)
2 cans about 700 g sweetened condensed milk
½ kg granulated sugar
10 green cardamom pods lightly crushed and seeds removed

Instructions

Combine the grated coconut, condensed milk, sugar, and the seeds from the crushed cardamom pods in a par.
Stir continuously for about 25–30 minutes, ensuring the mixture cooks evenly and doesn’t stick to the pan. You’ll notice it thickening and coming together into a mass.
When the mixture starts to roll away from the sides of the pan and leaves an oily sheen on the bottom, lower the heat.
Transfer the hot mass onto a clean, lightly oiled tray. Using a rolling pin, spread it evenly to about 1 cm thickness.
While still warm, cut into diamond or square shapes. Allow to cool completely.
Remove from the tray.

Notes

Coconut Barfi takes on a satiny texture when the cooking is slow and the mixture is stirred continuously-be patient to prevent burning. Rolling the mixture while warm ensures clean cuts and uniform thickness. Although sugar proportions can be adjusted to taste, chilling the barfi will slightly mellow its sweetness. Store the cooled pieces in an airtight container at room temperature for up to a week, or refrigerate for a firmer bite.

Coconut Barfi or Narkel'er Barfi holds a special place because it

combines homely simplicity and festive charm. Bangladesh has an abundance of fresh coconuts, and using the freshly grated coconut gives the barfi its distinctive flavors and texture which is softer and moister than many South Asian versions.

In rural areas, the use of Patali gur (date palm jaggery) instead of sugar gives the barfi a deeper, earthy sweetness that is especially cherished in winter.

Author: Zeenat Islam

Course: Dessert

Cuisine: Bangladeshi