Instructions

- Take 2 fresh coconuts, remove the hair of coconuts and use the dry coconut.
- Peel it, remove the black portion of coconut using a knife.
- Wash it once and grate it.
- Grind and prepare the coarsely ground powder of these for 5 to 10 seconds.
- Preheat the pan along with 2 tbsp of Ghee and melt it.
- Add 2 cups of desiccated coconuts and roast while continuously stirring it on the medium flame for 5 minutes.
- Add the condensed milk and cook while continuously stirring until it reaches the thick consistency.
- The mixture appears thick so add cardamon powder in it and mix it properly.
- Switch off the flame and set it.
- Spread some ghee on a plate to make it greasy, add the mixture in a plate and spread the mixture evenly.
- Garnish it with the chopped pistachios and press to fix them.
- Mark the cutting areas over it according to your deisred size.
- Leave the barfi to set and then separate the pieces.
- The barfi has set and it has cooled down also.
- Heat the plate for 5 to 10 seconds from the bottom so that pieces can be removed easily.
- The fresh coconut barfi is ready to serve.
Serving:
- Brafi can be stored in the refrigerator and consumed for the 7-8 days