Head Over Coin

Indian recipes and culinary adventures

Aye Haye! Coconut Barfi Kheer – Meetha Bliss for Your Sweet Tooth!

|

Chef Curry Do’pyaza

Aye Haye! Coconut Barfi Kheer – Meetha Bliss for Your Sweet Tooth!

Namaste doston! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, ready to tickle your taste buds with a recipe that’s both familiar and delightfully new: Coconut Barfi Kheer! This isn’t just dessert; it’s a hug in a bowl, a sweet symphony that celebrates the glorious coconut in two wonderful forms.

You know, in India, we love our sweets, and this one is especially popular during festivals like Diwali, Holi, and Raksha Bandhan. It’s also a favorite for celebrating good news, welcoming guests, or just because you deserve a little meetha in your life! Think of it as sunshine in a bowl, perfect for chasing away the winter blues or adding a touch of sweetness to a summer evening.

A Sweet Little History

Kheer, as you know, is ancient. It’s been around for centuries, mentioned in old Ayurvedic texts! But the Coconut Barfi twist? That’s a more recent innovation, a clever way to add texture and intense coconut flavor to this beloved classic. It’s like the best of both worlds – the creamy comfort of kheer with the chewy, nutty goodness of barfi. Trust me, it’s a match made in culinary heaven!

Get Ready to Cook!

Preparation Time: 15 minutes
Cooking Time: 45 minutes

What You Need (Ingredients)

  • For the Kheer:
    • 1 litre Doodh (Full-fat Milk) – Gives the kheer a rich and creamy base.
    • 1/2 cup Chawal (Basmati Rice) – Washed and soaked for 30 minutes. Adds a delightful texture.
    • 1/2 cup Shakkar (Sugar) – Adjust to your liking! Sweetens the kheer perfectly.
    • 1/4 tsp Elaichi Powder (Cardamom Powder) – Adds a fragrant, warm spice.
    • A pinch of Kesar (Saffron Strands) – Soaked in 2 tbsp warm milk (optional, for color and aroma).
    • 2 tbsp chopped Badam (Almonds) – For a nutty crunch.
    • 2 tbsp chopped Pista (Pistachios) – Adds color and a delightful taste.
  • For the Coconut Barfi:
    • 1 cup Nariyal Ka Burada (Desiccated Coconut) – The star of the show!
    • 1/2 cup Condensed Milk – Binds the barfi together and adds sweetness.
    • 1 tbsp Ghee (Clarified Butter) – Adds richness and helps prevent sticking.
    • 1/4 tsp Elaichi Powder (Cardamom Powder) – Enhances the flavor.

Let’s Get Cooking! (Instructions)

  1. Barfi First: In a non-stick pan, melt the ghee over medium heat. Add the desiccated coconut and roast it for 2-3 minutes until it smells fragrant. Be careful not to burn it!
  2. Pour in the condensed milk and cardamom powder. Mix well and cook for another 5-7 minutes, stirring continuously, until the mixture starts to thicken and comes together as a soft dough.
  3. Grease a small plate or tray with ghee. Spread the coconut mixture evenly on the plate. Let it cool completely and then cut it into small, attractive squares or diamonds.
  4. Now for the Kheer: In a heavy-bottomed pot, bring the milk to a boil over medium heat.
  5. Add the soaked and drained rice. Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked and the kheer has thickened (about 30-40 minutes).
  6. Add the sugar and cardamom powder. Mix well and simmer for another 5 minutes, until the sugar is dissolved.
  7. If using, add the saffron milk. This will give your kheer a beautiful golden hue and a subtle, luxurious flavor.
  8. The Grand Finale: Gently fold in the coconut barfi pieces into the kheer. Be careful not to break them too much.
  9. Garnish with chopped almonds and pistachios.
  10. Serve warm or chilled. Enjoy the creamy, coconutty goodness!

Chef Curry’s Top Tips!

  • Patience is key: Simmering the kheer slowly is essential for developing the rich, creamy texture.
  • Don’t burn the coconut: Keep a close eye on the coconut while roasting it for the barfi. Burnt coconut tastes bitter!
  • Adjust the sweetness: Taste the kheer and barfi as you go and adjust the sugar according to your preference.
  • Get creative with garnishes: Feel free to add other nuts, dried fruits, or even a sprinkle of edible rose petals.

Cooking It Your Way!

  • Gas Stove: Follow the instructions above. This is the traditional method and gives the best flavor.
  • Induction Stove: Use the same method as the gas stove, adjusting the heat settings as needed.
  • Pressure Cooker: Not recommended for this recipe, as the milk might curdle.
  • Oven: You could bake the kheer in a low oven (150°C/300°F) for a longer period, stirring occasionally, but it’s not the ideal method.
  • Microwave: Not recommended for the kheer, as it’s difficult to control the cooking and the milk might boil over. The barfi can be made in the microwave. Mix ingredients in a microwave-safe bowl and microwave on high for 2-3 minutes, stirring every minute, until thickened.
  • Slow Cooker/Crockpot: Combine milk, rice, and saffron (if using) in a slow cooker. Cook on low for 4-6 hours, stirring occasionally. Add sugar and cardamom in the last hour. Fold in the barfi before serving.

Nutritional Information (Approximate, per serving)

  • Calories: 350-400
  • Protein: 8-10g
  • Fat: 15-20g
  • Carbohydrates: 40-45g

Note: This is an estimate and can vary based on specific ingredients and portion sizes.

Serving Suggestions

  • Serve warm as a comforting dessert after a delicious Indian meal.
  • Chill it for a refreshing treat on a hot day.
  • Garnish with extra nuts, a drizzle of honey, or a sprinkle of saffron strands.
  • Pair it with some crispy poppadums or a scoop of vanilla ice cream for an extra special indulgence.

So there you have it, folks! My special Coconut Barfi Kheer recipe. I hope you try this at home. I am sure it will be a hit with your friends and family. Happy cooking!