Orange Coconut Barfi

Priya, had this amazing orange barfi on her recent visit to India and told me all about it. The combination was really interesting. I have heard about Haldiram's Santrabarfi but I am sure it has Khoya/Mava but I did not ask her. Then I remember seeing Nupur's version of Orange Basundee by Sandeepa. Looking at all these things I wanted to make something sweet with home grown oranges but did not want to use any milk product. I have tried orange rice and that also tastes great and I have blogged about it here. Then decided to try only with fresh coconut and orange juice avoiding any milk products. And result was amazing. This was special treat for Rakhi/Narali Pournima this year and I have got 'farmaish' for more!




Here is how I made it -

2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup orange juice
1.25 cup sugar (can add some more if needed)
1 tsp cardamom powder
2-3 threads of saffron
10-12 pistachios (optional)
1 tbsp orange zest (optional)

Preparation -
Start heating coconut and orange juice in a heavy bottom kadhai on a medium heat. While stirring constantly, let the orange juice evaporate almost completely before adding sugar (approx 10+ minutes).
Add sugar, saffron and orange zest to the mixture and start stirring it constantly. Meanwhile grease a plate generously and keep it ready.
The mixture will start thickening and start leaving the sides of the pan. Add cardamom powder. Let it cook for 2-3 more minutes stirring vigorously. Turn the heat off and stir the mixture before spreading the mixture in the greased plate. Spread it evenly and decorate with chopped nuts and cut the pieces in diamond or square shape.
Let the plate cool down completely before removing barfis from the plate and serving.

Tips -

• You can use store bought orange juice or like me squeeze it fresh.
• I used almond oil to grease the pan you can use coconut oil or earth balance.
  
• You can add chopped nuts inside the mixture.