Coconut Crumble Butterscotch Barfi | How to make Coconut Crumble Butterscotch Barfi

By Moumita Pal  |  6th Nov 2016  |  
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  • Coconut Crumble Butterscotch Barfi, How to make Coconut Crumble Butterscotch Barfi
Coconut Crumble Butterscotch Barfiby Moumita Pal
  • Prep Time

    60

    mins
  • Cook Time

    25

    mins
  • Serves

    6

    People

21

0

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.

Coconut Crumble Butterscotch Barfi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Coconut Crumble Butterscotch Barfi is just mouth-watering. This amazing recipe is provided by Moumita Pal. Be it kids or adults, no one can resist this delicious dish. How to make Coconut Crumble Butterscotch Barfi is a question which arises in people's mind quite often. So, this simple step by step Coconut Crumble Butterscotch Barfi recipe by Moumita Pal. Coconut Crumble Butterscotch Barfi can even be tried by beginners. A few secret ingredients in Coconut Crumble Butterscotch Barfi just makes it the way it is served in restaurants. Coconut Crumble Butterscotch Barfi can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Coconut Crumble Butterscotch Barfi.

Coconut Crumble Butterscotch Barfi

Ingredients to make Coconut Crumble Butterscotch Barfi

  • 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

How to make Coconut Crumble Butterscotch Barfi

  1. Warm the milk first in a microwave or stove top.
  2. In a bowl, take the desiccated coconut and mix warm milk in it.
  3. Heat ghee in a pan, add in the milk soaked coconut. Saute on a low flame for 2-3 minutes.
  4. Now add the condensed milk and stir well. Let it cook on a low flame while stirring often.
  5. 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.
  6. 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.
  7. 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.
  8. Decorate the barfi with butterscotch chips and choco rice.

My Tip:

Use caramel sauce for an extra dip.

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