Raksha Bandhan is a festival of celebrating the bond with our brothers/sisters/ siblings. We all have this love-hate relationship with our brother/sister, at-least me and brother used to fight like Tom & Jerry, I used to tease him like dee-dee from Dexter’s Laboratory. Sigh, those were some amazing days.
With time, the bond with my brother got better and now we are more like friends. I love him to the moon and back. Since he is in a different city now, I am definitely going to miss him this Rakhi. But hey, thanks to FaceTime, we are connected by it and share each and every secret of our lives. *wink*
What’s a celebration without Mithai? This recipe is especially dedicated to our siblings and to the bond of our relationship
Nariyal Barfi is a simple yet melts-in-your-mouth mithai. It’s quick to make and doesn’t require many ingredients. This is one of those sweets which we all love to bits. Since we are making this for Rakhi, why not give it a colorful twist and add more flavors to the same old Nariyal Barfi.
I have made double layered Nariyal Barfi. It has got a layer of saffron-infused nariyal. This looks pretty and more appealing. Let’s get into the recipe.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
pieces
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- 1 Coconut freshly grated {medium size}
- 200 gm condensed milk
- 1.2 kg milk
- 4 - 5 strands saffron milk soaked in warm
- Orange food colour
- Pistachios for garnish
- ghee greasing for
Ingredients
|
|
- Take a medium size fresh coconut. Take out the outer shell. Scrape the black/brown using a scraper or potato peeler. We want the white coconut.
- Once you have the coconut part, cut it into small pieces.
- Put the coconut pieces into a mixer blender. Churn it by doing on and off. {On and off means operating the mixer on and off for few seconds, and not churning in one go}
- Do the on & off for couple of times, and lastly churn it for few more seconds on full so that we can have a fine coconut mix.
- Take a deep bottom kadhai. On a low flame add scraped coconut and milk.
- Keep stirring the milk and coconut till it starts getting thick. Do this on low flame and keep stirring. Don't leave it otherwise it might get burned.
- Once you see the mixture is getting a bit thick, add condensed milk and keep stirring. I have used Amul condensed milk. These are now available in small quantity (200gm) too.
- The idea is to keep stirring till everything gets incorporated and gets thick.
- Once you see the mixture is leaving the sides of kadhai, it means its done.
- Since we are making double colour barfi. We will divide this into two parts.
- Grease a thali with ghee and put one part/ layer of the white mixture as shown below.
- For the remaining mixture, add orange colour and saffron strands soaked in warm milk. { don't add too much milk}
- Mix it well so that we get a beautiful saffron colour mixture.Place this saffron colour mixture on top of white colour mixture.
- Sprinkle pistachios on top.
- Cut it into small pieces and serve.
- This is absolutely yummy, I bet you just can't eat one. Melt-in-your-mouth YUM.
- Serve it to your siblings/ brothers and tie a beautiful rakhi on their hand! 🙂
- Let's pray for their success, happiness and long life.
Happy Cooking! Happy Raksha Bandhan
Lots of Love
Divya
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