Photograph of the finished Coconut barfi

India · Bánh dừa cắt vuông hai màu

Coconut barfi

45 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Shredded coconut Shredded coconut 1.9 lb
  • Photograph of Powdered milk Powdered milk 1.1 lb
  • Photograph of Sugar Sugar 1.2 lb
  • Photograph of Sweetened condensed milk Sweetened condensed milk 1 ⅓ cups
  • Photograph of Ghee Ghee 5.6 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Beetroot Beetroot 4.2 oz
  • Photograph of Pistachios Pistachios 3.5 oz

Method

  1. 1 Why not soak fresh grated coconut in ghee for 8 minutes to remove excess water without the coconut turning yellow?
  2. 2 Cook the milk powder with condensed milk and sugar, then mix in the coconut and stir for 12 minutes.
  3. 3 Divide the block in half and dye one half pink with beetroot juice.
  4. 4 Press the pink layer into the mold first, then press the white layer on top while the bottom layer is still warm.
  5. 5 Pressing the bottom layer while it's still warm will make the two layers stick together; when it cools down, the two layers will separate.
  6. 6 Sprinkle with pistachios, let cool for 3 hours, and then cut into squares.

With an appliance

  • Microwave 39 min

    Replace step 2: mix milk powder, condensed milk, sugar, and toasted coconut in a wide bowl, microwave at 700W for 7 minutes, stirring every 90 seconds; the mixture will dry faster than stirring for about 5 minutes and will not stick to the milk. Divide the mixture into two layers while still warm and let it cool in steps 3–6.

Start cooking