Cardamom powder and dark chocolate add a twist to the traditional favourite coconut barfi; it looks good and tastes both familiar and luxurious.
Did you know September 2 is marked as World Coconut Day to celebrate the sheer awesomeness that the fruit is? I didn’t know, so I simply had to share this interesting bit of trivia with you, along with a coconut recipe I tried on Ganesh Chaturthi.
My version of the Coconut Barfi with Chocolate & Cardamom is made with desiccated coconut and has a distinct texture and taste, unlike any dish made with fresh coconut. I chose to make this barfi with desiccated coconut because I don’t have the patience to grate fresh coconut. And we always have desiccated coconut at home. Moreover, as I’ve said before, I love to cook, but it needs to be quick and hassle-free AND something extra always makes it fun.
The Coconut Barfi with Chocolate & Cardamom is all of what I’ve mentioned above. It’s the throw-everything-in-the-pan and let it simmer into eternity kind of a dish. It has that beautiful crunchy sweetness of desiccated coconut, the familiar complex taste of cardamom and the richness of dark chocolate. What’s not to like!
TIPS TO MAKE A COCONUT BARFI WITH CHOCOLATE & CARDAMOM
- Use a deep, thick bottom pan for cooking the mixture in; it’ll help ensure the coconut concoction does not stick to the bottom or burn.
- Adjust the sugar level to your taste.
- Once the milk has reduced completely, you must stir the mixture frequently to avoid burning it.
- Mix and match your layers! You can try cardamom & saffron, plain & chocolate, rose & cardamom, etc. – the possibilities are endless.
If you enjoy cooking with coconut, here are a few more recipes you should try Toasted Coconut & Date Balls, Date & Coconut Ice Cream, Coconut & Carrot Halva and of course, the Coconut Prawn Dal and Chicken in Coconut MilkCurry.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
- 250 grams Desiccated Coconut
- 100 grams Sugar
- 800 ml Full fat milk
- 4 tablespoon Cream
- 50 grams Dark chocolate no sugar
- ½ teaspoon Cardamom powder
- Take a deep-set square pan or plate and line it with parchment paper. Set aside.
- Place a deep and wide pan on low heat. Add the desiccated coconut, sugar and milk.
- Cook on low flame, stirring occasionally, till the sugar has dissolved and the milk has thickened further.
- Add the cream, mix well and continue to cook on low heat till the mixture does not stick to the sides of the pan.
- Another way of checking if the mixture is cooked and ready to set is to take a small amount and roll it into a laddoo/ball. If the ball holds shape, your mix is ready.
- Divide the mixture into two portions.
- Add cardamom powder to one portion and mix well.
- Add softened dark chocolate to the second portion and mix well.
- Place the chocolate portion in your setting pan and spread evenly. Gently but firmly press the mixture into place.
- Repeat with the cardamom portion.
- Set aside for 1-2 hours till slightly hard. If you live in a warm climate, pop the pan into the refrigerator till it has hardened enough to cut into squares and serve.
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