Coconut Sweets (Coconut Barfi) 

Coconut Sweets (Coconut Barfi) 

Barfi is typically diamond-shaped mithai aka dessert. There are an endless variety of barfis; made with nuts, milk, khoa (condensed milk), flour, beans, etc. This is a super quick barfi that you make with ricotta cheese and dried coconut. You can use part-skim or regular ricotta cheese. 

2 tbsp butter
1 (15 oz) carton ricotta cheese
1 1/2 cups nonfat dry milk powder
3/4 cup sugar
2 cups shredded coconut 

1. Grease an 8x8 x2 inch baking pan. Set aside.
2. In a large, skillet melt butter, ricotta cheese on medium heat. Add milk powder and stir to mix thoroughly. Cook for 15 - 18 minutes until most of the liquid is evaporated and the mixture comes together and forms a ball. Stir frequently to avoid sticking or burning on the bottom.
3. Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 8 minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 5 minutes. The mixture should be quite thick.
4. Pour the mixture into the greased pan and press evenly with a spatula. Cool for 30 minutes. Cut into 1-inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan. 

Make-Ahead Directions: Layer wax paper between pieces and store in an airtight container. Keep at room temperature for up to 3 days, a week in the refrigerator, and freeze up to a month. 
      
Makes about 36 pieces
Serving size: 1 piece 
 Amount per serving:     
Calories: 68, Carbohydrate: 7 g, Dietary fiber: 0 g, Fat: 4 g, Saturated fat: 3 g, Protein: 3 g
Cholesterol: 6 mg, Sodium: 31 mg
       

Recipe from New Indian Home Cooking.