Your Cooking Coach
Show MenuHide Menu

Besan and Nariyal Barfi (Indian Confection Made with Chickpea Flour and Coconut)

November 6, 2018
Spread the love

Here is one of my favorite Indian sweets! Happy Diwali! Enjoy..

  • 1 cup besan (chickpea flour)
  • 1/2 cup coconut oil
  • 1 cup shredded coconut
  • ½ cup fresh ricotta cheese
  • 4 to 5 green cardamoms (seeds taken out and crushed)
  • 1¼ cups sugar
  • Sliced almonds
  • Pistachios, chopped

Heat a medium frying pan and add the coconut oil. Add the besan and sauté on medium heat for at least 30 minutes (or more) till the mixture turns a light caramel color.
Add the ricotta, coconut and cardamom seeds. Mix well and let the moisture from the ricotta cook out- about ten minutes.
Turn the heat off and add the sugar. Mix well until all is incorporated.
Spread the mixture on to a shallow platter with edges. Smooth with a spatula and sprinkle the almonds and pistachios and press down with fingers. Keep in fridge for half an hour to set. Take out and cut into small squares and serve.

Print Friendly, PDF & Email

2 Comments
gerard
November 11, 2015 at 6:31 AM

lovely! how long will this keep in refrigerator? could a savory snack be made the same way (+/-), using salt, pepper, onion, herbs and parmesan or some other cheese? gracias!!

November 11, 2015 at 7:20 AM

Hi Gerard, it will keep at least a week in the fridge… and yes you could try a savory version of this- let me know how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *