Name: Coconut Crumble Butterscotch Barfi recipe by Moumita Pal at BetterButter
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 6
Ingredients: 1 cup heaped unsweetened desiccated coconut; 3/4 cup whole milk; 3/4 cup sweetened condensed milk; 4 green cardamoms (crushed to a powder form in a mortar-pestle); 1/2 teaspoon rose water; 3 tablespoon sugar; 3 teaspoon ghee; 1 tablespoon butterscotch chips; 2 tablespoon choco rice

ABOUT Coconut Crumble Butterscotch Barfi RECIPE

Diwali means my mother's coconut laddu. But nowadays we want that laddu in a smarter form, so one can try this smart recipe.

Ingredients Serving: 6

1 cup heaped unsweetened desiccated coconut
3/4 cup whole milk
3/4 cup sweetened condensed milk
4 green cardamoms (crushed to a powder form in a mortar-pestle)
1/2 teaspoon rose water
3 tablespoon sugar
3 teaspoon ghee
1 tablespoon butterscotch chips
2 tablespoon choco rice

Instructions

Warm the milk first in a microwave or stove top.
In a bowl, take the desiccated coconut and mix warm milk in it.
Heat ghee in a pan, add in the milk soaked coconut. Saute on a low flame for 2-3 minutes.
Now add the condensed milk and stir well. Let it cook on a low flame while stirring often.
Add sugar if you want, then add cardamom powder and keep stirring so that the mixture does not stick to the bottom of the pan.
The ghee will start releasing from the sides of the mixture, you will see tiny drops of ghee, this takes about 22-25 mins on a low flame.
Pour the coconut-barfi mixture in a greased tray or thali. Then let it cool completely. Slice the coconut barfi and refrigerate it for 1 day in the refrigerator.
Decorate the barfi with butterscotch chips and choco rice.

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