Gola Barfi (Coconut Barfi) can be made in 2 ways, one with khoya and the other one without the khoya. This recipe uses khoya and brings back lots of childhood memories for me because this was the only barfi my mother used to make at home at that time.
|Preparation Time:||35 minutes|
|Khoya (solidified milk)||500 gm|
|Finely grated dry gola (coconut)||125 gm|
|Chopped almonds||1/4 cup|
|Kesar (saffron) (optional)||A pinch|
- Soak kesar threads in a teaspoon of warm milk.
- Crush them a little. Milk will become yellow. Keep it aside.
- If khoya is hard, coarsely grate it otherwise just mash it with your fingers.
- Saute it in a wok over medium heat for 5 minutes. This is to make sure that it softens a little and gets sauteed. Don’t let it brown. Once done keep it aside.
- Add a cup of water and sugar in a sauce pan. Boil it. Once it starts boiling drop a drop of syrup in a water filled bowl. If it dissolves into water, the syrup is not ready. If it kind of solidifies in the water, it’s ready.
- Add the saffron mixture into it and turn off the heat.
- Add khoya and coconut and mix for about 10 minutes.
- It will become thick.
- Spread it in a greased tray, about half inch thick. Garnish with chopped almonds.
- Let it cool for 8-10 hours. Cut it with a sharp knife in any shape you like. Now gently lift the pieces from the side using a sharp spatula and store. Gola barfi is ready.
- It’s very important to get the syrup consistency right otherwise the burfi will not set right.
- Saffron is optional but it not only adds the color but also a delicate flavor.
- Store the burfi in refrigerator.