November 7, 2015

Coconut Barfee

That was a pretty huge break from blogging. After a wonderful trip to Cyprus - (details on a travellogue soon) and also a bout of sickness, I am back in the kitchen. Now that Diwali is right around the corner, why not a sweet dish?

Diwali is probably a festival that brings together the entire country. From lighting the lamps to bursting the crackers, everyone irrespective of age and religion join in. The energy can be felt in every lane in India and the hustle bustle in every household. The earliest memories of Diwali for me is the kids in our colony gathering for Diwali celebration at a neighbors house. We joyously lined the walls with candles and lit them, took part in the pooja, burst crackers and finally gobbled down really sumptuous food. This was a day, we the kids of Vidyanagar colony looked forward to. Crackers were not my favorite but I loved lighting the lamps and loved going on a drive to see the beautifully lit houses.

This is my first Diwali away from India and discussions in office are on what to do for Diwali? That is when I felt that this was the moment to try out some sweet dishes. Barfee is what came to my mind first. Coconut Barfee, I recall my mother making it often. No time wasted, I immediately asked for her recipe and here it is. The only change from her recipe is that I used rose water instead of water.


  1. Coconut - 1 cup grated
  2. Sugar -3/4 cup
  3. Rose water - 1/4 cup
  4. Cardamom powder - 1/2 tsp
  5. Ghee - 2 tbsp
  6. Cashewnuts

Fry the cashew nut in ghee and keep aside.
In a pan, add water and sugar. Stir on low flame and add the grated coconut. When bubbles start forming on the edges add ghee, fried cashew nut and cardamom powder.Stir until the mixture starts separating from the pan.
Move this mixture to a greased pan. Set it using a spoon or fork and cut it into desired shape while still warm.Allow it to cool down and and serve making this Diwali special.

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