Coconut Barfi with Chocolate & Cardamom
Cardamom powder and dark chocolate add a twist to the traditional favourite coconut barfi; it looks good and tastes both familiar and luxurious.
Did you know September 2 is marked as World Coconut Day to celebrate the sheer awesomeness that the fruit is? I didn’t know, so I simply had to share this interesting bit of trivia with you, along with a coconut recipe I tried on Ganesh Chaturthi.
My version of the Coconut Barfi with Chocolate & Cardamom is made with desiccated coconut and has a distinct texture and taste, unlike any dish made with fresh coconut. I chose to make this barfi with desiccated coconut because I don’t have the patience to grate fresh coconut. And we always have desiccated coconut at home. Moreover, as I’ve said before, I love to cook, but it needs to be quick and hassle-free AND something extra always makes it fun.
The Coconut Barfi with Chocolate & Cardamom is all of what I’ve mentioned above. It’s the throw-everything-in-the-pan and let it simmer into eternity kind of a dish. It has that beautiful crunchy sweetness of desiccated coconut, the familiar complex taste of cardamom and the richness of dark chocolate. What’s not to like!
TIPS TO MAKE A COCONUT BARFI WITH CHOCOLATE & CARDAMOM
- Use a deep, thick bottom pan for cooking the mixture in; it’ll help ensure the coconut concoction does not stick to the bottom or burn.
- Adjust the sugar level to your taste.
- Once the milk has reduced completely, you must stir the mixture frequently to avoid burning it.
- Mix and match your layers! You can try cardamom & saffron, plain & chocolate, rose & cardamom, etc. – the possibilities are endless.
If you enjoy cooking with coconut, here are a few more recipes you should try Toasted Coconut & Date Balls, Date & Coconut Ice Cream, Coconut & Carrot Halva and of course, the Coconut Prawn Dal and Chicken in Coconut MilkCurry.
