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SRC Rescue: Coconut-Almond Barfi


It's time for Group D's Secret Recipe Club January reveal. This month I get to post a bonus recipe from simply.food, who was left out of Group C's reveal last week.


Nanya lives in the United Kingdom and started simply.food in October 2008. She shares: "I love spending time in the kitchen, creating and styling my dishes so that they can be captured on camera and of course eaten. I have a passion for food props and I adore authentic crockery. My cupboards are exploding with tea towels, crockery of all shapes and colours and many home made props." I'd love an afternoon in her cupboards.

I realized, as I perused her site, that I have cooked from her blog before...sort of. Three years ago, I took part in her Flavours of Singapore Challenge when I made Gajar Halwa, carrot halwa. Here's Nanya's Carrot Halwa.

Her blog provided several options for a dessert to go along with our lamb curry. I thought about her Singapore Coconut Milk Pudding or Barfi (a Milk Pudding). And on the savory side of things which is where I usually land, I considered making her Lesun Chutney (garlic chutney); you can scare away many a vampire with that recipe!

I decided on a version of her Coconut and Mixed Nut Barfi, a quick and easy no cook barfi that's delicately fragranced with ground cardamon and sweetened with rich condensed milk. I didn't have any whole nuts, so I added in black and white sesame seeds to create a visual contrast.


Coconut-Almond Barfi

Ingredients 
  • ½ C sweetened condensed milk
  • 1½ C dried, unsweetened coconut (I used finely shredded coconut)
  • ¾ C finely chopped almonds
  • 1 t ground cardamom
  • 1 t black sesame seeds
  • 1 t white sesame seeds

Procedure
Butter a dish and set aside.

Place the coconut, almonds, cardamom, and sesame seeds in a medium mixing bowl. Mix well. Stir in the condensed milk and create a stiff mixture. Add in more coconut if the mixture is too sticky.

Pat the barfi mixture into your buttered dish, smoothing the surface with the back of a spoon. Refrigerate for 1 hour, then cut into desired shape. I made diamonds...or are these parallelograms? I'm geometrically-challenged. 

Comments

  1. Very nice! I've never heard of this, which is why I love this club so much!

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  2. You always find such interesting dishes to try Cam. I have never heard of barfi but now I can't wait to try it.

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  3. It's so pretty! Welcome to Group D for the day. :)

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  4. Ooh that looks fantastic! I feel so bad for leaving her blog out of the assignments. I'm fairly certain it was a copy/paste error. Where I thought I had copied her url, but it was still the url before hers. Didn't even see it at all. Glad you adopted her and posted with us today :) Happy reveal day!

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  5. I always love seeing what you post - and I am guaranteed to be introduced to something new here every week! Great pick!!

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  6. Oh, I just KNOW I would love this recipe! All the flavors I enjoy, similar to a Brazilian concoction called "cocada", but with Indian inspired twists...

    very nice!

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  7. This sounds delicious! What a unique treat. I bet the coconut and cardamom pair really well together!

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  8. Hi Camilla, thankyou for cooking from simplyfood, its really great to know you liked the coconut barfi.

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  9. Yum, I have never heard of Barfi before, but it definitely looks like something I would enjoy. Love that combination of flavors. Great pick!

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  10. I love unique desserts. I haven't heard of Barfi before but based on the ingredients I am pretty sure I would enjoy it.

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  11. They look a bit like scones. Absolutely beautiful, and sound delicious too! Thanks for sharing :)

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  12. My mother and aunt grew up in India and they used to often talk nostalgically about the barfi that they enjoyed as kids. I would love to give this a try - if only my mum was still around to share it with.

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  13. Happy Reveal Day~ Looks delicious~ Have never heard of barfi before but would love to give them a try:) Lynn @ Turnips Tangerines

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  14. So easy and yummy! Great SRC choice!

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  15. This looks pretty!! Thank you so much for helping Group C! You picked an awesome recipe, thanks!

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