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I don’t have a sweet tooth, hence I don’t end up making desserts often. I have so many recipes planned in my head and I look forward to an occasion to experiment in my kitchen.
Since it was rakshabandhan today, I decided to make coconut barfi. I added edible lavender flowers I picked up from recent visit to South France to give this traditional barfi an unconventional twist.
The mélange of coconut and lavender definitely elevated the taste of this barfi.
For Barfi
For Garnishing
In a saucepan add shredded coconut, sugar, milk, edible lavender flowers and milk powder. Mix everything well and keep stirring continuously over medium flame.
The mixture will start bubbling. Keep it cooking until it becomes thick and starts to leave the side of the pan.
Add cardamom powder and give everything a good mix.
Transfer the mixture to a ghee greased tray. Spread the coconut mixture evenly using a spatula.
Garnish with nuts of your choice, also add a pinch of saffron.
Cut into squares and let the Barfi cool down for 10-15 minutes.