Chocolate Covered Coconut Barfi Balls

There are so many ways to make this little sweet.  This is one I’ve used again and again with success.

coconut barfi

Modern day chocolate covered barfi

YOU’LL NEED

  • 450ml cold water
  • 125g ghee
  • 500g full fat milk powder
  • 150g dessicated or freshly grated coconut
  • 160g caster sugar
  • one tsp ground cardamom
  • 70 g chopped pistachios
  • Vegetable oil for greasing
  • A bar of good quality dark chocolate – 80% cocoa solids

TO MAKE THEM

  1. Line a baking tray with greaseproof paper and set aside.
  2. Put the milk powder and dessicated coconut into a large bowl and set aside.
  3. Heat the 200ml of water and 100g of ghee until the liquid is boiling.
  4. Pour onto the milk powder and mix it together really well.  It will be a bit lumpy but it doesn’t matter.
  5. Put another 250ml of water into a pan and then add to this the remaining 25g of ghee, sugar and ground cardamom.
  6. Heat this til the sugar has dissolved and then add the milk powder mixture .
  7. Mix and stir this well over a high heat for a couple of minutes to cook out.  Do not let it catch at the bottom of the pan otherwise it will brown.
  8. Pour this onto a plate and while it’s still soft but comfortable to touch, break off a little piece, roll it into a ball and set to cool completely on the prepared baking tray.
  9. Do this until all the mixture is used up.
  10. Once the little spheres are cool you can coat them in chocolate.
  11. Melt the chocolate at 30 second intervals in a microwave or in a heatproof bowl over a pan of boiling water.
  12. Dip into it one of the spheres. I use a cocktail stick.
  13. Place the sphere back onto the baking tray and sprinkle over some chopped pistachios or dessicated coconut.  You could also use chocolate sprinkles or  walnuts – whatever you fancy I suppose!
  14. Repeat for the rest of the spheres and leave the chocolate to set before eating.

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2 responses to “Chocolate Covered Coconut Barfi Balls

  1. Pingback: Barfi For My Brothers at Raksha Bandan | Gujerati Girl

  2. Pingback: Saffron Eclairs For Diwali | The Botanical Baker

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