If you have ever stood in a kitchen the week before Diwali, you know how it goes. Visitors are coming, boxes need filling and the list of sweets is longer than the day. Coconut barfi is the one that saves you. It needs three main ingredients, one pot and about 15 minutes.
This is how we make it in the Modaks kitchen. It cuts into neat squares, keeps well in a box and looks lovely with a little colour.
What you need
- 2 cups desiccated coconut
- 1 cup full cream milk powder
- 1 tin (385g) condensed milk
- 1 teaspoon vanilla, rose or almond flavour essence
- A few drops of powder food colouring if you want pink or green barfi
- A little butter for greasing the tray
How to make it
1. Prepare the tray
Grease a small square dish with butter and line it with baking paper. A dish about 20cm wide gives you nice thick pieces.
2. Cook the base
Put the condensed milk and coconut in a non-stick pot over low heat. Stir for 4 to 5 minutes until it comes together and starts to pull away from the sides.
3. Add the milk powder
Take the pot off the heat. Stir in the milk powder, the essence and the colour if you are using it. Work quickly, because the mixture stiffens as it cools.
4. Press and set
Tip it into the dish and press it flat with the back of a greased spoon. Leave it for 1 to 2 hours until firm, then cut into squares or diamonds.
Tips that make a difference
- Keep the heat low. Coconut catches easily, and burnt coconut tastes bitter.
- Colour in two halves. Tint half of the mixture pink, leave the rest white, then press the two layers together.
- Dip your knife in hot water between cuts for clean edges.
- Store it in an airtight container. In the fridge it keeps for about a week.
Questions we get asked
Can I use fresh coconut?
Desiccated coconut works better because it is dry. Fresh coconut adds moisture and the barfi will not set firmly.
Why is my barfi too soft?
It usually needs a few more minutes on the stove, or a little more milk powder. Add a tablespoon at a time and let it cool before you judge it.
Can I make it before Diwali?
Yes. Make it up to a week ahead and keep it chilled in an airtight box. Bring it to room temperature before serving.
What else goes well on the sweet table?
A tray of fine cinnamon biscuits, and simple cupcakes topped with rainbow vermicelli for the children.
Everything in one order
You can get the coconut, milk powder, essences and colouring from the full Modaks range, so the pantry is ready before the rush.
Not sure how much to order for a big batch? Call us on 011 857 1534 or reply to any of our emails and we will gladly work it out with you.
Happy Diwali, and happy cooking.
The Modaks Kitchen