Indian · Dessert
Khopra Pak Barfi
A dense, fudgy South Asian barfi built from toasted desiccated coconut reduced with condensed milk and ghee until it just holds together, scented with cardamom and a saffron-milk steep, then pressed into a slab and finished with chopped pistachio. This is coconut barfi in its most honest, home-kitchen form — no mawa, no food colouring, just coconut cooked down until it sets on its own.
$4
10 minsPrep
10 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
211Calories
3.4gProtein
15.2gFat
17gCarbs
14.1gSugar
2.4gFiber
35mgSodium
18mgChol
10.8gSat Fat
192mgPotassium
77mgCalcium
0.6mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Toast the desiccated coconut in a dry heavy pan over low heat for 2-3 minutes, stirring constantly, until pale gold and fragrant; set aside.
2
In the same pan, warm the ghee over low heat, then stir in the condensed milk.
3
Add the toasted coconut back in and cook on low-medium heat, stirring constantly, for 6-8 minutes until the mixture thickens, pulls away from the sides and loses its glossy wet look (about 10% of the mass will cook off as moisture).
4
Stir in the ground cardamom and the saffron-infused milk, mixing until evenly coloured and fragrant.
5
Tip the mixture onto a small parchment-lined 10x10cm tin and press firmly and evenly flat with the back of a greased spoon.
6
Scatter the chopped pistachio over the top and press lightly so it sticks.
7
Leave to firm up at room temperature for 20 minutes, then cut into 4 even pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 24g24g Coconut Desiccated, toasted
- 48g48g Condensed Milk
- 8g8g Ghee, melted
- 1g1g Cardamom, ground
- 6g6g Pistachio, chopped, 1
- 0.2g0.2g Saffron, steeped in a teaspoon of warm milk
