Friday, September 12, 2014

Kashata Za Nazi (Coconut Cake)

Very similar to coconut barfi that I make frequently. One big (and nice) difference is that this dessert uses water instead of whole milk called for in the coconut barfi. The end result if flakier than the recipe that uses milk. We really liked this lighter version.


In fact I think this is the way I will make coconut barfi in the future. If you like coconut barfi you should try this one.

Recipe adapted from here

You will need
2 cups desiccated sweetened coconut flakes
1 1/2 cups sugar
1 cup water
green food coloring
1 pod cardamom, shelled, and seeds crushed to a powder
ghee to grease the pan

Grease a pan with some ghee and keep aside. Soak the coconut flakes in 1/2 cup water and keep aside. Meanwhile heat sugar, water in a thick bottomed pan. Bring it to a boil and let it simmer until the syrup is thickened. Add a drop of food coloring and the powdered cardamom. Swirl the pan to combine. Add the coconut flakes along with the soaking water, almost all the water should have been absorbed.


Let the mixture cook on medium low heat until the syrup is almost gone. At this time the mixture should leave the sides of the pan easily and try to stick together to form a ball. Transfer to the greased pan and pat down to form a uniform top.


Let it cool for 5 minutes. Using a blunt knife cut into squares. Let it cool completely before storing.


Should last for a couple days outside in summer longer in winter. Should last for a couple weeks in the refrigerator.

8 comments:

  1. Nice burfi to finish of the meal.

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  2. will try...my kid has picke dfancy for dessicated coocnut off late , good pictures

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  3. Burfi looks simple to make and delicious.

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  4. A very nice recipe..I always love these sweets.

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  5. looks so coconutty and nice to discover a healthier version

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  6. Coconut burfi is one of my favorite sweets and naturally love this version.
    I made kashata adding peanuts and wheat flour too.

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