Coconut, saffron and pistachio barfi
Cooking and sharing Indian sweets are the essence of Diwali, says Maunika Gowardhan, who shares her creamy pistachio barfi recipe.
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Cooking tools:
- Baking pan
- Parchment paper
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Chef's knife
- Refrigerator
Ingredients
- 1 tbsp whole milk, warmed
- ½ tsp saffron threads (see Maunika’s tips)
- 300g coconut, grated (the frozen variety works well for this recipe)
- 397g can condensed milk
- 100g milk powder
- 1 tsp ground cardamom
- 1 tbsp ghee (see Maunika’s tips)
- Handful almonds, roughly crushed
- Large handful pistachios, roughly crushed
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