Skip to main content

Coconut Barfee

That was a pretty huge break from blogging. After a wonderful trip to Cyprus - (details on a travellogue soon) and also a bout of sickness, I am back in the kitchen. Now that Diwali is right around the corner, why not a sweet dish?

Diwali is probably a festival that brings together the entire country. From lighting the lamps to bursting the crackers, everyone irrespective of age and religion join in. The energy can be felt in every lane in India and the hustle bustle in every household. The earliest memories of Diwali for me is the kids in our colony gathering for Diwali celebration at a neighbors house. We joyously lined the walls with candles and lit them, took part in the pooja, burst crackers and finally gobbled down really sumptuous food. This was a day, we the kids of Vidyanagar colony looked forward to. Crackers were not my favorite but I loved lighting the lamps and loved going on a drive to see the beautifully lit houses.

This is my first Diwali away from India and discussions in office are on what to do for Diwali? That is when I felt that this was the moment to try out some sweet dishes. Barfee is what came to my mind first. Coconut Barfee, I recall my mother making it often. No time wasted, I immediately asked for her recipe and here it is. The only change from her recipe is that I used rose water instead of water.

kitchenspells.blogspot.com


Ingredients

  1. Coconut - 1 cup grated
  2. Sugar -3/4 cup
  3. Rose water - 1/4 cup
  4. Cardamom powder - 1/2 tsp
  5. Ghee - 2 tbsp
  6. Cashewnuts
Method

Fry the cashew nut in ghee and keep aside.
In a pan, add water and sugar. Stir on low flame and add the grated coconut. When bubbles start forming on the edges add ghee, fried cashew nut and cardamom powder.Stir until the mixture starts separating from the pan.
Move this mixture to a greased pan. Set it using a spoon or fork and cut it into desired shape while still warm.Allow it to cool down and and serve making this Diwali special.

Comments

Popular posts from this blog

Traversing the Deutschland-Frankfurt on foot

No better way to explore a new place than on foot - soaking in the ethereal rays of the sun and the gentle breeze setting the tone for the late afternoon, we set out to explore the pristine town of Frankfurt along River Main. Half a day in Frankfurt was all we had, nevertheless, we managed to comfortably traverse the city and all we wanted to see and do in 6 hours. Given that we visited Frankfurt in the end of April, the weather ranged from 6 to 20 degree, warm clothing is always recommended. Setting out from the B&B Hotel in Frankfurt, we headed in the direction of the river. A city along the banks of a river, gives the place a special charm, atleast that what I think! Every travel brings about new revelations. I come from a place where there is no dearth for sunlight and hence, probably do not value it enough and here I was at a place where the glorious sun presents itself in its full glory once a while. The green pastures along the banks of the river had people sleeping shirtles...

Kundapura Chicken Curry/ Kundapura Koli Saaru

Kundapura Chicken Curry is a traditional chicken preparation popular along the coastal belt of Mangalore - Udupi - Kundapura region. It is an excellent accompaniment for kori rotti, sanna , neeru dosa and rice as well. So that is another jog down the memory lane. Takes me back to Brahmavar and the tastes of Brahmavar which I grew up to love. It's not just the food but also the special people in my life who cooked this for me. My two akkas Geetha akka and Sabitha akka who took care of me and my sister just like their kids. I am sure Geetha akka is still waiting for me to get home to prepare her special dishes. Here I have the recipe of Kundapura Chicken for you - Ingredients Onions - 2 chopped Tomato - 1 chopped Curry Leaves - 1 sprig Cumin seeds - 1 tsp Coconut milk - 1 cup Chicken - 1/2 kg Oil salt to taste For the paste - Ginger - 1 tsp chopped Garlic - 1 tsp chopped Cinnamon sticks - 1 inch stick Cloves - 5 to 6 Whole pepper - 1 tsp Coriander see...

Thukpa - Noodle Soup

I had never heard of this dish until a year before, when I had it for the first time from a small Tibetan restaurant in Viveknagar, Bangalore and more recently heard of it on Roti, Rasta aur India's Ladakh leg of the show. My husband spoke highly of Thukpa. This is what he had to say - light yet a wholesome meal, wonderful for cold and fever.  I can't agree better.  It is definitely light but quite filling and what more -it is the best and delicious way to consume the healthy vegetables which you might normally loathe. For all the mothers, it may be a really good way to get your kids to eat some vegetables. My husband swears on the health benefits of the soup. Apparently, he used to have thukpa when he was down with cold and it gave him a lot of relief as the soup found its way down the throat through the food pipe clearing the throat. I have always brought packets of Knor or Maggie soup but never attempted to make one. That is when I thought about beginning my ...