Coconut, saffron and pistachio barfi

Coconut, saffron and pistachio barfi
  • Serves icon Makes 20 barfi
  • Time icon Hands-on time 25 min, plus at least 3 hours chilling

Cooking and sharing Indian sweets are the essence of Diwali, says Maunika Gowardhan, who shares her creamy pistachio barfi recipe.

“Diwali is a festival that brings family and friends together: a chance for us all, no matter the busyness of life, to make memories and share good times. Cooking and sharing Indian sweets are the essence of this festival and my favourites include laddoos, karanjis and now these saffron and cardamom-flavoured barfi. I have filled jars of them at home for the festival, ready to serve with some masala chai when we have friends over.”

A food writer and chef,  Maunika has worked in food for more than a decade, creating enticing, accessible Indian recipes and cookery videos. Brought up in Mumbai and now based in the UK, Maunika draws on recipes handed down within her family as well as dishes from across India. Her most recent cookbook is Tandoori Home Cooking. Find Maunika on Instagram @cookinacurry and at maunikagowardhan.co.uk

Nutrition: per serving

Calories
118kcals
Fat
7g fat (5.7g saturated)
Protein
2g
Carbohydrates
11.1g carbs (11.1g sugars)
Fibre
1.5g
Salt
trace
Calories
118kcals
Fat
7g fat (5.7g saturated)
Protein
2g
Carbohydrates
11.1g carbs (11.1g sugars)
Fibre
1.5g
Salt
trace

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

Method

  1. Put the warm milk and saffron threads in a small bowl, stir briefly, then set aside to soak.
  2. Line a baking tray that’s approximately 20cm x 20cm with baking paper. Put a large non-stick saucepan over a low heat and add the coconut and condensed milk. Cook, stirring regularly, for 10 minutes until the mixture has a toasted coconut aroma. Add the milk powder, then continue to stir and cook for 4-5 minutes – the mixture will begin to dry out and thicken.
  3. Pour in the saffron and milk, then add the ground cardamom, ghee or butter, almonds and half the pistachios. Cook for 3-4 minutes until the mixture starts to come away from the sides of the pan. Pour the mixture onto the lined tray, then sprinkle the remaining pistachios on top, pressing them down gently into the mixture. Leave to cool, then transfer to the fridge for at least 3 hours to set. Cut into squares or rectangles and serve.

delicious. tips

  1. Maunika says: “For the best flavour and colour it’s worth buying good quality saffron and soaking it for at least 25 minutes.

    Traditional barfi use khoya (dried milk solids) to bring the mix together, but I’ve opted for milk powder, which gives the required texture and density.

    Indian sweets are usually made with ghee, but you can swap this for butter.”

  2. The barfi can be made up to a week in advance and kept in the fridge. Or wrap tightly and freeze for up to 3 months. Defrost fully before eating.

Recipe By

Maunika Gowardhan

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

    1. Hi Claire, sorry for the missing information. This has been corrected but you’ll need a large handful of pistachios for the recipe. Many thanks and enjoy!

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Make-ahead dessert recipes

Carrot halwa spring rolls

Celebrated chef Vivek Singh shares his sweet Indian recipe for...

Save recipe icon Save recipe icon Save recipe

Non-alcoholic drink recipes

Thandhai (spiced milk cooler)

Vivek Singh shares his recipe for thandai, a traditional Indian...

Save recipe icon Save recipe icon Save recipe

Impressive recipes for a special occasion

Frozen thandai semifreddo meringue cake

Ravinder Bhogal’s spectacular frozen thandai semifreddo meringue cake is perfect...

Save recipe icon Save recipe icon Save recipe

Pancake recipes

Malpuas (sweet pancakes)

Rohit Ghai shares his recipe for malpuas, sweet pancakes fried...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.