One of the best things I love about my country (India) are the festivals. The best thing about India is the colors and the rituals. Traditions that go back hundreds of years and are intertwined with the values associated with a rich culture that celebrates family and community. Raksha bandhan or rakhi is one such festival celebrated across India. Every year millions of women tie a colored thread around the wrist of a man other than their husband who they believe will take care and protect them from danger. It may look outdated on the surface, but the deeper meaning of this symbolic gesture is the inherent trust that a woman places on the person who gets a rakhi from her. It is a beautiful gesture that is reciprocated by the wearer by accepting the rakhi and by extension the responsibility that is implied. After this ceremony, there are gifts and sweets.
Every year, my sister and I celebrated rakhi by tying it to our younger brother. Even though we live in different countries now – the magic of air mail keeps this tradition going on. This year, I sent him the rakhi – but to an old address that he no longer lives at. I am worried, but he assured me that the good people at the post office in his town in New Zealand would just hold it and he can collect it. I hope he does 🙂
Usually for raksha bandhan we either make rice kheer or gajar halwa or use a store bought dairy milk chocolate for the aarthi thaali 🙂 . This time for a change I made coconut burfi also spelled as barfi or burfee. I used fresh coconut for this recipe but dried coconut flakes works well too, you can soak the dried flakes in milk for more than an hour or so to get the same texture and taste. I enjoyed making it and I hope that you enjoy it too.
- 2 cups Coconut (desiccated / grated)
- 1 cup Coconut milk / Whole milk
- ¾ cup Coconut sugar / Powdered jaggery
- 3 tsp Ghee
- ½ tsp Cardamom powder ( Elaichi )
- 1 tsp Rose water
- 6 Pistachios
- A pinch of saffron
- A pinch of Salt
- Dry rose petals (Optional)
6 Coconut Burfis
Cook time 15 min
Prep time time 10 min
Passive time 10 min
- In a pan or skillet saute the coconut on a medium to low heat for a 2-3 min to bring out the nuttiness of the coconut. Set it aside.
- Melt the ghee in the same pan , add the sugar, whole milk, saffron and bring it to a boil.
- Add the toasted coconut, cardamom powder, rose water and salt.
- Mix well and cook the mixture on medium to low heat until it comes together to form a soft, fudge like mass. This would take around 10-12 min.
- The point where you see the ghee separating from the mixture on the sides, take it off the heat.
- Grease a metal tray or a baking pan with a bit of ghee or you could line it with a parchment paper.
- Pour the mixture into the tray and smooth the the top with the help of a spoon or spatula.
- Sprinkle some chopped pistachios and rose petals on the top.
- Allow it to cool down to room temperature, cover the tray with a sarong wrap and put it in the freezer for 10 min or you could put it in the refrigerator for few hours.
- Cut the barfi into squares or any shape you desire.
It stays good in refrigerator for few days provided you use an airtight container for storing.
If you give this recipe a try, let me know how you liked it .
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