Banana Coconut Burfi Recipe
Banana Coconut Barfi is an easy indian dessert (mithai) made with ripe bananas, coconut, milk, milk powder and sugar. Perfect for consumption during hindu fasting days like navratri, shivratri or ekadashi vrat.
Equipment
- Measuring cups & spoons
- Fork or Masher
- 10 or 12 inch non stick pan
- Spatula
- Baking Dish or Thaali to set the barfi
Ingredients
- 3 ripe banana
- 1.5 cup full fat milk
- 1 cup dessicated coconut unsweetened
- ⅓ cup granulated sugar can go to ½ cup depending on sweetness of bananas
- 5 tablespoon ghee
- ¾ cup milk powder
- 3 green cardamom pods crushed to powder
Instructions
- Line the tray in which you want to set the barfi with parchment paper with a little overhang. I used a 7 by 10 baking tray.
- Peel the banana skins and using a fork or masher, mash the bananas. Dont make a smooth pulp, keep little bits of bananas.
- Add milk to a non stick pan and bring to a boil.
- Add the mashed banana to the milk. Cook down the milk and bananas on medium heat stirring it from time to time until most of the liquid is evaporated, the milk is reduced and you see a thickish paste.
- Next, add the sugar and desiccated coconut and cook it with the bananas and milk for about 8-10 minutes or until all the liquid has evaporated and the coconut looks fluffy from absorbing liquid..
- Add the ghee next and saute the banana coconut mixture for 5-6 minutes until it appears glistening. There will be some caramelization of sugars banana in the process and you might see some brown specks but dont worry its okay.
- Mix in the milk powder and cardamom powder and combine nicely. Cook the barfi mixture for 2-3 minutes after adding milk powder. One of the ways to know that the barfi mix is ready is when its soft and you are able to fold it over itself in the pan. It will start leaving the sides of the pan and start clumping around the spatula.
- Transfer the warm mixture to a greased or wax paper lined tray and smoothen the top using a spatula.
- Press down some nuts if you like. Let cool and set down completely for 4-6 hours. You can refrigerate if its warm where you live.
- Using a sharp knife slice into squares. Store refrigerated for up to 5 days.
Notes
- Use good quality, fresh ingredients.Like milk powder with high fat content & full fat milk.
- Make sure that the bananas are not overly ripe else the barfi gets sticky and dark in color.
- Cook the barfi mixture on constant low medium heat with continuous attention. Constant heat maintains a constant temperature of the barfi mix and contributes to the texture of the barfi. Too low heat will make the process lengthy and the texture of burfi might get sticky. On high heat, there are chances of burning.
- Tip:- When the barfi mixture is ready to be set, it will start leaving the sides of the pan and you will be able to fold it over itself. Another way to know is that the mixture won't spread much in the pan- it will be thickish.
- Depending on how sweet the banana are you can adjust the sugar in this recipe.
- Instead of green cardamom, you can flavor the barfi with saffron infused in milk.
- You can add ¼ cup of ground nuts like cashews or almonds for added taste and richness.
- Use evaporated milk instead of regular milk, however the color of the banana barfi is brownish in that case.
- You can add chopped walnuts on top, banana & walnuts is an amazing combo.
- Store the banana burfi refrigerated for 5 days. I dont recommend freezing it.
Nutrition
Calories: 209kcalCarbohydrates: 19gProtein: 4gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 46mgPotassium: 296mgFiber: 2gSugar: 14gVitamin A: 143IUVitamin C: 3mgCalcium: 113mgIron: 1mg
Tried this recipe?Let us know how it was!