Growing up, I always saw my mom, aunts and grandma making a variety of Indian sweets for all of the different festivals that we celebrated. Being the designated taster during all of these dessert-making-sessions eventually led to an interest on quickly making these wonderful delicacies to match their skills and speed.

This coconut barfi recipe was actually the very first Indian dessert that I learned to make since it required fairly basic ingredients and an even easier process to follow. Now I don’t even have to drive to the nearest Indian sweet-shop whenever someone asks me to bring a dessert because I can easily whip this up in less than 15 minutes!

[purerecipe]

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Ingredients Method

Ingredients

1 cup ricotta cheese
1 cup carnation milk
1 cup sugar
1 cup coconut powder
½ tbsp butter
¼ tsp cardamom powder
1 tbsp pistachio flakes

Method

Melt butter into a pan
Add ricotta cheese to the pan and stir for 4-5 minutes until it becomes a little thicker
Add carnation milk to the pan and stir for 1 minute
Add sugar to the pan and stir for 1 minute
Add coconut powder to the pan, stir and then turn off the stove
Grease a baking sheet and evenly spread the mixture on it
Sprinkle the cardamom powder and pistachio flakes onto the mixture and let it cool
After the mixture cools and sets, cut into 20 even pieces and serve