Skip to main content

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
inspired by simply.food's Coconut and Mixed Nut Barfi

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

    ReplyDelete
  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.

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

    ReplyDelete
  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!

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

    ReplyDelete
  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!

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

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

    ReplyDelete
  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!

    ReplyDelete
  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.

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

    ReplyDelete
  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.

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

    ReplyDelete
  14. So easy and yummy! Great SRC choice!

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce