Diwali Indian Recipes

Coconut barfi

Ingredients

* 10 saffron strands

* 6 green cardamom pods, seeds only

* 100 g dessicated coconut, plus extra to coat

* 7 tbsp condensed milk

Preparation

* Soak the saffron threads in half a teaspoon of warm water and crush the cardamom seeds in a mortar and pestle. Blitz the coconut in a processor to a coarse powder.

* Nest Pour the condensed milk into a small, preferably non-stick pan about 18cm in diameter and set it over a medium heat. Warm it for 2 minutes, then stir in the saffron and its water.

* Next Sprinkle in the cardamom and stir for 1 minute, then add the coconut, incorporating it thoroughly and quickly into a thick, sticky paste.

* Stir continuously until the mixture pulls away from the sides of the pan in a ball.

* Remove from the heat and cool until it is comfortable to touch. With wet hands, take small pieces of the mixture, each about the size of a large hazelnut, and roll into a ball.

* Dredge each ball in coconut powder to coat it well. It can now be eaten or stored in an airtight container for up to 2 weeks.