Simple Coconut Barfi
Add Khoya in a steel karahi (Wok), stir (ghota) on a very low flame. Add 5-10 grams of castor sugar after 1 minute of stiring and keep on mashing and mixing it into the khoya paste. When the khoya paste is liquidy enough to be dripping from the spoon and has good stickiness, Add all the remaining sugar and cook it for 2-3 minute till there is no granular feeling to the paste (flame level low - medium). Add green colour and coconut powder, and keep on stiring. Add Nutmeg, Mace and Cardamom 1pinch (combined) into the paste while cooking. If, Khoya turns too dry Add a teaspoon of ghee.
Once done, spread it out on the square steel mithai tray after applying a little ghee on the tray surface. Garnish it with Coconut Powder, Sliced Almond and Pistachio. Keep the COCONUT BARFI at room temperature for 3-4 hours before slicing it and serving it in flat plates.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 128 | ||
Calories from Fat: 6 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 9.4mg | 0 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 31.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 128
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