Making Gram Flour and Fresh Coconut Fudge ( Besan Nariyal Barfi)


I love Indian sweets and besan laddoo and barfi  are my favorites. If you love the aroma of roasted gram flour and the divine taste of fresh coconut you will love this barfi. It is simple to make and can be stored for a longtime.  Gram flour and Coconut are both healthy ingredients and the recipe doesn’t use much fat. I like my barfi and laddoos to be a little crumbly but not dry.

To make the Barfi you will need :

Coarse gram flour – 1 cup ( the fine variety isnt good for the sweets. Corse one gives a good grainy texture)

Fresh desiccated coconut or coconut powder – 1 cup

Green cardamom – 4 (peeled and seeds grounded fine)

Raisins – 1/4 cup

Boora Cheeni –  3/4 to 1 Cup  ( I like to use Boora Cheeni for its texture and flavour. You can use granulated or powdered sugar too)

Almonds – shredded for garnish (optional)

Ghee (Clarified Butter) –  Approx 6 table spoons

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Method

First grate the fresh coconut ( if using it) and keep aside. Take the coarsely ground gram flour and dry roast till  slight brown. Slow heat is recommended. Add cardamom powder at this time. ( If you don’t have coarse variety then add two tablespoon of roasted semolina)

Once done take it out in a bowl and keep aside. Now dry roast the coconut very carefully till it changes color to slightly brown. Remove in a bowl.

Take the ghee and pour it in a non stick pan. When it heats up a little fold in the gram flour and keep stirring till a nice roasted aroma begins to fill the air.

Add the coconut to it at this point and keep stirring . Keep it on very low heat to avoid burning.

Once the mixture is smoothly browned ( I like it slightly darker and roasted well) add sugar. ( You can make syrup and add but not with boora cheeni. I never use sugar syrup and I don’t like to add water to the mixture)

Stir in the sugar, breaking all the lumps in the process.

Turn off the heat, add the raisins and pour the mixture in a greased square plate ( I didn’t have it so used a round one) . You can line the plate with greased aluminium foil like I did.

Let it set for an hour or till it becomes firm to cut.

Cut it in whichever shape you wish and store in an air tight box.

You can garnish the barfi with pistachios or shredded almonds. (I prefer not to garnish. It masks the heavenly flavour of the barfi IMO)

Enjoy!

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2 thoughts on “Making Gram Flour and Fresh Coconut Fudge ( Besan Nariyal Barfi)

  1. Pingback: Carrot Fudge ( Gajar Ki Barfi) – Recipe | Spinning a Yarn Of Life

  2. Pingback: Festive Recipe – Traditional Besan Laddu | Spinning a Yarn Of Life

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