Coconut Barfi - World Coconut Day

Coconut Barfi

 Khopra pak / Khopra mithai

Hero of the dish

Coconut has always been valued for its immense health benefit and refreshing taste.Coconut contains anti oxidant properties which lowers ageing process. Coconut is mainly a source of good quality fats which contains anti-viral, anti-bacterial and anti-inflammatory properties. Coconut is rich in fibre which means it is good for digestive system.

The Dessert Story

Coconut Barfi is so wide spread among Indian desserts that it cannot be named beside only one state's tradition. 

I have experimented nth number of time on Coconut barfi's recipe for proper proportions and methods from not just one but many sources like various books, my personal home-science college manual, my friends' moms from Gujarat, Maharashtra, South India. 

And then finally came with this recipe and tips which I am going to follow for lifetime for a perfect Khopra pak.

Finally no more ingredients will be thrown-away and no more anger threats from mom! 😉 (just kidding-she is quite cooperative to bare me during all my food experiments)

My Experimented Recipe & Method 

Ingredients (for dessert)

• Fine grated Fresh Coconut - 1 cup 
• Sugar - 1 cup 
• Water - 1/2 cup
• Milk - 1 tablespoon 
• Ghee - 1 teaspoon 
• Cardamom - 1 pc (powdered)

Method:

• Line a barfi tray with butter paper
• Set the gas to medium flame
• Take a medium size wok pan 
• Stir Sugar and Water continuously, making sure sugar doesn't stick to the bottom of the pan and melts fully
• When the sugar water starts boiling add milk and stir .While stirring you will notice brown foam getting formed on the layer. Remove the foam and discard.
• Carefully keep stirring and checking until the liquid reaches two string consistency.
• Turn the gas to Low flame 
• Add fresh grated coconut immediately at this stage, and keep stirring continuously without taking any break.
• In 25-30 minutes the mixture will thicken and will come away from the sides of the pan and forms somewhat like dough.This is when 80% of the coconut water has been evaporated and coconut have released oil.
• DO NOT COOK IT FURTHER
• Transfer the mixer into a barfi tray
•  Level the mixture
• After 5 minutes or After the mixture is a bit warm from very hot , run a knife to cut into squares
• Refrigerate it to cool completely for about half an hour
• Trace the cut markings
•  Ready to Eat!!

Tips:

• The foam formed after adding milk to boiling mixture is sugar dirt Always remove and discard
• Two string consistency is the soft ball stage of sugar which makes sugar ready to hold barfi structure (Note: most important point)
• Coconut at the bottom pan will get more cooked hence stir continuously without stopping.
• After coconut mixture leaves the pan and forms a dough like structure, cooking it further will not let it set to the required consistency.
• You may even check coconut mixture by forming a tiny ball of little mixture and keeping in a bowl of chilled water. If it dissolves/distort it is yet to be cooked.

Acknowledgments:

For Recipe-

Qamar Shaikh & Ismail Shaikh(My Ammi & Abba😘)

Sibga & Hamza (My sister & brother)

Hemanshi And Her Mom (My Friend❤)

Reshma (My colleague😊)

Nirmala Niketan College Guide ( My College 🌼)

For Nutritional value- 

Sarah Badi (Diet consultant)♥

And Lot of Love to the one who is reading❤️

 Do try this easy recipe! It is worth a shot! Ask me in comments section for any doubt. 

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Happy safe & hygienic cooking!!!