Milk Powder Coconut Barfi Recipe – Nariyal Milk Powder Burfi Recipe
Milk powder coconut barfi is a super yummy and delectable variation to the traditional and authentic recipe of coconut barfi prepared with mawa or khoya. This milk powder coconut barfi has a melt in mouth soft and rich texture. This is a quick recipe prepared in minutes.
All those who crave for sweet can have this delectable barfi anytime of the day. So, all the sweet lovers are in for the treat. What are you waiting for? Here’s the recipe for making besan coconut barfi easily and conveniently at your home with these easy to follow step-by-step instructions and pictures. Everyone will surely relish eating this sumptuous coconut barfi. Enjoy!
Directions
Getting ready:
Cut each pistachio in thin slices. Place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle.
Apply some ghee on a plate. Spread it evenly with hand or a brush. Keep it aside.
Making:
Place a pan on flame and add unsalted butter in it. Allow it to melt completely. After that, add milk into it. Mix it well. Keep the flame very low. Now add milk powder in small portions and keep stirring the mixture continuously.
Keep whisking the mixture until the lumps dissolves completely. Milk powder and milk mixture has turned smooth. Now add powdered sugar into it. Stir continuously to whisk the mixture until it turns thick in consistency.
Once the mixture turns thick, add desiccated coconut and crushed green cardamom into it. Mix everything really well. Keep the flame on low. Keep stirring the mixture so that it doesn’t sticks to the pan and cook it until it turns dense in consistency.
Mixture has turned into freezing consistency. It is not sticking on the pan at all. Barfi mixture is now ready. Turn off the flame.
Transfer the barfi mixture on the greased plate. Spread it evenly with the help of a spoon.
Now sprinkle some sliced pistachios on top and press it gently with the spoon. Place the barfi inside the refrigerator for an hour to set.
Take out the plate from the refrigerator. Barfi is now completely set. Cut the barfi with a knife into desired pieces.
Place the barfi plate on flame to heat it slightly. This way, it will become easy to separate the barfi.
Take out the barfi pieces and place the on the plate. Milk powder coconut barfi is now ready.
Serving:
Serve these mouth-drooling and finger-licking milk powder coconut barfi as a dessert after any meal or have it whenever you crave for something sweet. You can have these barfi on your fasting days as well. Keep these barfi in refrigerator and eat it within a week. Enjoy!
Suggestion:
- While adding the milk powder into the milk you can put the flame off and when everything mixes well the turn on the flame.
- Milk powder – 1 cup (135 grams) (non-fat)
- Desiccated coconut – 1 cup (80 grams)
- Powdered sugar – ¾ cup (125 grams)
- Milk – ¾ cup
- Green cardamom – 6-7
- Pistachios – 10-12
- Unsalted butter – ¼ cup (55 grams)
- Cut each pistachio in thin slices. Place them in a bowl. Peel the green cardamom and crush its seeds into fine powder using mortar pestle. Apply some ghee on a plate. Spread it evenly with hand or a brush. Keep it aside.
- Place a pan on flame and add unsalted butter in it. Allow it to melt completely. After that, add milk into it. Mix it well. Keep the flame very low. Now add milk powder in small portions and keep stirring the mixture continuously. Keep whisking the mixture until the lumps dissolves completely. Milk powder and milk mixture has turned smooth. Now add powdered sugar into it. Stir continuously to whisk the mixture until it turns thick in consistency.
- Once the mixture turns thick, add desiccated coconut and crushed green cardamom into it. Mix everything really well. Keep the flame on low. Keep stirring the mixture so that it doesn’t sticks to the pan and cook it until it turns dense in consistency. Mixture has turned into freezing consistency. It is not sticking on the pan at all. Barfi mixture is now ready. Turn off the flame.
- Transfer the barfi mixture on the greased plate. Spread it evenly with the help of a spoon. Now sprinkle some sliced pistachios on top and press it gently with the spoon. Place the barfi inside the refrigerator for an hour to set.
- Take out the plate from the refrigerator. Barfi is now completely set. Cut the barfi with a knife into desired pieces. Place the barfi plate on flame to heat it slightly. This way, it will become easy to separate the barfi. Take out the barfi pieces and place the on the plate. Milk powder coconut barfi is now ready.
- Serve these mouth-drooling and finger-licking milk powder coconut barfi as a dessert after any meal or have it whenever you crave for something sweet. You can have these barfi on your fasting days as well. Keep these barfi in refrigerator and eat it within a week. Enjoy!
