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3 cups - fresh
600 gms - Condensed
1/2 cup -
5 tbsp -
1 tbsp -
1 cup - almonds, blanched and cut into slivers
How to Make Nariyal Barfi
Heat a heavy bottomed pan and add the coconut, condensed milk and sugar in it.
Mix well and cook on low heat till the condensed milk gets reduced to a quarter of its original quantity (or till the mixture attains a fudge like consistency).
Add the ghee and mix well.
Cook again till the ghee begins to separate from the fudge.
Mix cardamom powder to it and turn off the heat.
Grease a large platter and layer the mixture on it and smooth it out.
Top the entire surface with the slivered almonds.
Allow it to cool a little, then cut into squares.
Let it set, then remove the barfis from the platter and store in an air tight container.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.