Name: Thengai Barfi - Coconut Fudge recipe by Kalyani S at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: * Freshly grated coconut – 1.5 cups (1 cup = 200ml); * Sugar – 1 cup; * Vanilla essence – 1 tsp; * Green Cardamom powder, if adding– ½ tsp; Neutral Oil - 1/2 tsp (to grease the barfi plate)

Ingredients Serving: 4

* Freshly grated coconut – 1.5 cups (1 cup = 200ml)
* Sugar – 1 cup
* Vanilla essence – 1 tsp
* Green Cardamom powder, if adding– ½ tsp
Neutral Oil - 1/2 tsp (to grease the barfi plate)

Instructions

owder sugar with green cardamom. In another blender, coarsely make a paste of the coconut without any water. Grinding coconut is optional, but it gives an even texture to the barfi and doesn’t come apart
2) Grease a flat plate with deep edges on the sides with little oil. Keep aside
In a non stick pan, add the sugar. Once it starts melting (abt 1 mins), turn flame to medium high and add the ground coconut and stir continuously till the coconut is mildly roasted and mixes well with the powdered sugar
Keep stirring now on low flame, till it starts leaving the pan , and comes together as a lumpy mass (and is semi dry) – should take about 8 – 12 mins. Now add vanilla and give it a quick stir.
Once the semi dry texture is obtained, transfer immediately to the greased plate, and with the help of an oiled spatula or rolling pin, roll it into a ½ inch thick square
Cool for 10 – 15 mins and mark out squares and once completely cool, cut out the pieces.Store in air tight container (or in a refrigerator). Keeps well for a week.

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