The different, tastier and easy to make recipe of Besan coconut barfi. This recipe is a variation to traditional and authentic recipe of besan barfi.
Recipe in Hindi – http://nishamadhulika.com/993-besan-coconut-barfi-recipe.html
Gram flour – 1 cup (100 grams)
Coconut powder – 1 cup (100 grams)
Sugar – 1 cup (225 grams)
Milk – 1/2 cup
Ghee – 1/2 cup (125 grams)
Cashews – 2-3 tbsp
Pistachios – 1 tbsp
Small Cardamom – 4-5
Sieve gram flour through a sieve to remove any kind of impurity.
Finely chop the cashews and thinly slice the pistachios.
Peel the cardamom and make the powder from seeds.
Heat some ghee in a wok or pan first. Place gram flour to the wok and roast on medium flame. Keep stirring constantly until the flour turns little dark and fragrant. Transfer it to a plate.
In same wok, place coconut and roast for 1 to 2 minutes on medium flame. Transfer it to separate bowl.
Take sugar and milk in another vessel and place it on flame to simmer. Keep the flame medium and let the sugar dissolve completely and syrup turn thick in consistency.
To check, take 1 to 2 drops of syrup on a plate and with help of your thumb and finger, stretch apart. There should be formation of long threads and the syrup should be gooey in texture. Turn off the flame now.
Now add roasted coconut, gram flour, chopped cashews, pistachios and cardamom powder and mix everything really well.
Grease a plate with some ghee and pour this barfi mixture to it. Spread evenly with a spatula and sprinkle some chopped pistachios over it. Let the barfi set now.
Cut the besan coconut barfi in any shape or size as desired. Mouth mothering and super yummy besan coconut barfi is ready.
Store the remaining barfi chunks in any air tight container. It keeps good for up to a month. Enjoy!
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