Rice Coconut Barfi is a unique and delightful Indian sweet made with raw rice and coconut. This recipe offers a surprising twist by using rice flour to create a smooth, grainy barfi with a rich coconut flavor. The preparation involves roasting rice flour and combining it with a creamy milk mixture enriched with desiccated coconut, milk powder, and flavored with cardamom. This sweet treat is perfect for special occasions or as a delightful dessert anytime. Follow the simple steps below to make this scrumptious treat that will amaze your friends and family.
Ingredients
- 1 cup raw rice
- 1.5 cups full-fat milk
- 1/2 cup desiccated coconut
- 1/4 cup milk powder
- 1 cup sugar adjust to taste
- 1 tablespoon ghee clarified butter
- 1/4 teaspoon cardamom powder
- 2-3 tablespoons milk for the colored layer
- Food coloring optional, for color
- Finely chopped nuts optional, for garnish
Instructions
Prepare Rice Flour:
- Rinse the raw rice and dry it under a fan for about an hour or wipe it with a damp cloth.
- Heat a pan on low flame and roast the rice until it is dry and slightly toasted. Turn off the gas and let the rice cool.
- Grind the cooled rice into a fine powder. Sift the rice flour to ensure it is smooth. If there are coarse grains, grind again and sift.
Roast Rice Flour:
- In the same pan, add the rice flour and roast it on low flame. Avoid changing the color; just lightly roast to remove any raw taste.
Prepare Milk Mixture:
- In a separate pan, heat 1.5 cups of full-fat milk and bring it to a boil.
- Add 1/2 cup of desiccated coconut, 1/4 cup of milk powder, and 1/4 teaspoon of cardamom powder to the boiling milk. Mix well.
Combine Ingredients:
- Stir in 1 cup of sugar and mix until the sugar completely dissolves.
- Add 1 tablespoon of ghee and mix until well combined.
Make Barfi Mixture:
- Gradually add the roasted rice flour to the milk mixture, stirring continuously to avoid lumps. Keep the flame low and cook until the mixture thickens and starts to pull away from the sides of the pan.
Set the Barfi:
- Transfer about 75% of the mixture to a greased tray. Use ghee to grease the tray to ensure easy removal later. Spread the mixture evenly and smooth it with a spatula.
- For the remaining mixture, add 2-3 tablespoons of milk and some food coloring if desired. Mix well and spread over the set layer in the tray.
Garnish:
- Sprinkle finely chopped nuts on top of the barfi layer if desired. Press the nuts lightly into the mixture.
Cool and Serve:
- Refrigerate the barfi for 4-5 hours or until set. If left at room temperature, it will take longer to set.
- Once set, cut into pieces and serve.
Video
Notes
Enjoy your homemade Rice Coconut Barfi, a delightful treat with a perfect blend of flavors and textures!
Note: You can substitute condensed milk for milk powder and sugar if you prefer a different sweetness and consistency.
Tried this recipe?Let us know how it was!
