Coconut, saffron and pistachio barfi - delicious. magazine
Cooking and sharing Indian sweets are the essence of Diwali, says Maunika Gowardhan, who shares her creamy pistachio barfi recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
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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