COCONUT BARFI WITH CONDENSED MILK / COCONUT FUDGE

Ingredients

• 2 cups desiccated coconut (grated finely)
• 1 cup full fat milk
• 1/2 cup sweetened condensed milk
• 2 tbsp ghee
• 1/2 tsp cardamom powder
• 1/4 tsp saffron strands
• 1 tbsp pistachio slices (optional)
• extra ghee for greasing

Instructions

1. 1

   Add milk and desiccated coconut in a pan. Cover and allow the coconut to soak in the milk. Allow it to soak for 30 minutes.

2. 2

   Heat 1 tbsp milk in a small pan or bowl. I used the microwave oven to heat the milk in a heatproof bowl.

3. 3

   Add the saffron strands and leave it on the side.

4. 4

   Put the pan over medium to low heat. Allow the mixture to become hot.

5. 5

   Allow the mixture to cook for 5-7 minutes. It will become slightly thicker.

6. 6

   Add the condensed milk. Mix well.

7. 7

   Cook the mixture over low to medium heat and stirring all the time.

8. 8

   The mixture will become thicker.

9. 9

   It will take about 15-20 minutes for the mixture to become thick and come away from the sides of the pan.

10. 10

    Gather the mixture into a ball in the pan. Stick a teaspoon in the middle. If it does not fall then the barfi is ready.

11. 11

    Add cardamom powder to the mixture. Mix well.

12. 12

    Grease a tray lightly with ghee.

13. 13

    Alternately, you can line the tray with a plastic sheet or parchment paper.

14. 14

    Pour the mixture into the tray. I used a 4 inch X 6 inch .

15. 15

    Level it out with a spatula.

16. 16

    Dab the saffron milk over the coconut barfi using a pasty brush.

17. 17

    Sprinkle pistachio slices over it. Press the slices down with the back of a teaspoon.

18. 18

    Let the barfi set for 2-3 hours.

19. 19

    Cut into squares and serve.