Food
Grated coconut: 2 cups
Condensed milk: 1 can (400 grams)
Sugar: 1/2 cup
Ghee: 2 tablespoons
Cardamom powder: 1/2 teaspoon
Food colour: Orange and green
Pistachios: For decoration
In a non-stick pan, heat 2 tablespoons of ghee. Add the grated coconut and cook on medium flame for 2-3 minutes, stirring continuously until the raw smell disappears.
Add condensed milk into the coconut mixture, stirring constantly to prevent it from burning. Cook until the mixture thickens and begins to separate from the sides of the pan.
Stir in the cardamom powder and sugar to taste. Continue cooking for an additional 2-3 minutes.
Split the prepared coconut mixture into three portions. To create the orange layer, add a few drops of orange (saffron) food colour to one portion and mix thoroughly.
Add a few drops of green food colour to the remaining portion and mix thoroughly. Leave the third portion plain for the white layer.
Grease a tray with ghee or line it with butter paper. Spread the green mixture evenly over the bottom of the tray, pressing it down with a spatula or the back of a spoon.
Spread the white coconut mixture evenly over the green layer, pressing it down. Then, spread the orange mixture on top and press it down to create a tricolour pattern.
Allow the barfi to cool to room temperature, then refrigerate it for at least 1-2 hours to set. Once firm, cut it into square or rectangular pieces using a sharp knife.
Garnish the barfi with finely chopped pistachios and serve it to everyone on August 15th.