My mother made this on and off, as it is pretty laborious and with 3 kids to manage , it may not have been very tempting proposition.
Likewise, I had stayed away from making it until the need arrived. Even in mumbai, we are blessed with umpteen trees in my our complex which yields us fruits in dozens. This month we got as many as 11 coconuts. Someone suggested making the fudge.
I decided to make it using mangoes as I am personally not fond of coconut barfi on its own. Also, it helps me find my first seasonal recipe for this week’s BM
5 cups fresh grated coconut
3 cups milk
2.5 cups sugar
2 cups mango pulp (skip and add 1 cup sugar more if you like)
2 tspn cardamom powder
1 boiled potato (for starchiness and softer barfis)
2 tspn ghee to coat the plate
1) Pulse the coconut along with milk in a grinder to form a paste like consistency. Do not grind too much.
2) Now in a pan , add the coconut mixture and sugar. Let it cook till the sugar is absorbed and the mixture starts forming a homogeneous lump. Add the mashed boiled potato at this stage to help the thickening process. It may take about 25-30 min
3)Now add the mango pulp and cardamom powder and cook for another 5-10 min.
4) Grease a plate with ghee and pour the coconut mixture
5) Spread it with a spatula (coated with ghee) while it is still hot.
6) After 5-10 min, cut the cubes and let it settle for 12-15 hours or until it can be lifted.
It stays well for 4-5 days and more if refrigerated