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| Coconut Sweets (Nariyal Barfi) Recipe |
Category: Other
Rating:
3.63
Servings: 4
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Ingredients
3 oz part skim ricotta cheese
1/4 cup nonfat dry milk
1/4 cup sugar; plus 1 tablespoon
1/4 cup unsweetened shredded coconut
Directions: How to Cook Coconut Sweets (Nariyal Barfi)
Grease an 8×8 inch square pan. Set aside. In a large, nonstick fry pan heat ricotta cheese on medium heat. Add milk powder and stir to mix thoroughly. Cook for 12-15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 5 minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3-5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1×1 inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan.
Per serving: calories 137, fat 4.9g, 31% calories from fat, cholesterol 7mg, protein 4.2g, carbohydrates 20.0g, fiber 0.6g, sodium 52mg.
Exchanges: 1 Starch, 1 Fat.
Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 10 min, Cook: 25 min.
Recipe by: Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.
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Recent comments on this recipe:
 | | hjghj writes:
never tased it
Posted on 31 Mar 2009, 16:58 ET
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| Lisa writes:
This the best recipe ever!!!!!!!! The coconut sweets are just wonderful!!!
I have to make this everyday!!!!!
Posted on 22 Apr 2009, 21:41 ET
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| Lily writes:
OMG!!!! I just love this!!!!!! I am going to have dreams about coconut
sweets!!! They are out of the world!!!!!!!!!
Posted on 22 Apr 2009, 21:43 ET
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| Kate Teasdae writes:
I found out that the barfi sweets were really nice even though i don't like
indian food
so well done and keep it up!!!!
Posted on 16 Jul 2009, 11:07 ET
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| Hannah Brain writes:
BLIMEY RILEY THES E ARE BRILL
Posted on 16 Jul 2009, 11:08 ET
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| kiki writes:
Absolutely gorgeous sweets, enjoyed making them. Well done!
Posted on 22 Mar 2010, 12:10 ET
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