Kalakand Coconut Barfi is a traditional Indian recipe for a classic dessert of condensed milk thickened desiccated coconut that's flavoured with cardam, garnished with slivered almonds and allowed to set, and which makes an excellent treat for Diwali. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kalakand Coconut Barfi.
Combine the condensed milk, desiccated coconut and sugar in a heavy-based pan and cook gently over low heat (do not boil) or until the volume of liquid has reduce to 1/3 the original volume (about 15 minutes). Keep stirring frequently during this time.
Add the ghee and cardamom powder, stirring until combined. Take off the heat then turn into a pan lined with clingfilm (plastic wrap). Scatter over the slivered almonds and the reserved desiccated coconut then transfer to the refrigerator and chill for 60 minutes.
Cut into squares using a blunt knife then return to the refrigerator and chill for 20 minutes more before serving.
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