Coconut Barfi Recipe
Today we are sharing coconut barfi recipe which is one of heavenly tasty indian traditional dessert. Due to different different locations peoples used diffrent different ingredients A celebration without dessert is just incomplete. Barfi is one of heavenly yummy traditional dessert of India. Coconut Barfi is so delicious and tasty. Coconut is one of main ingredient in every south indian dish. I think you are ready to know coconut barfi recipe. Below is the complete instruction of coconut burfi recipe.
1/4 Tsp Clarified Butter
4 Cup Fresh Grated Coconut
4 Tbsp Powdered Sugar
500 Gm Sugar
2 Pinches of Green Cardamom Powder
200 Ml Fresh Cream
First we heat a non stick pan on medium heat. Add the Coconut, Sugar, Cream & Cardamom Powder. Cook stirring continuously till the mixture turns a golden brown. Remove from the heat. Add the powdered sugar. Mix very well. Grease a plate with the Clarified Butter. Pour in the coconut mixture & spread evenly. Wait til cool by itself. Now we cut them into required shape pieces. Dessert is ready to eat or serve.
Store in an airtight container in the fridge for up to a week. Also remember fresh coconut has a short shelf life. So consume the barfi as soon as possible.
What is Dessert
Basically dessert is a course that concludes a meal, often an evening meal. The course usually consists of sweet foods, such as confections dishes or fruit, and possibly a beverage such as dessert wine or liqueur, but in America it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere.
In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term “dessert” can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
The word “dessert” originated from the French word desservir, meaning “to clear the table. Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, written by William Vaughan.
In his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes. The word “dessert” is most commonly used for this course in Australia, Canada, Ireland, New Zealand, and the United States, while “pudding”, “sweet”, or more colloquially, “afters” are also used in the United Kingdom and some other Commonwealth countries, including Hong Kong and India.
Sweet desserts usually contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, Cooking fats such as butter or lard, dairy, eggs, salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate, peanut butter, fruits, and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency, texture, and flavor of the end product.Dessert consist of variations of flavors, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal.
This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed.
Desserts in Asia
In Asia, desserts are often eaten between meals as snacks rather than as a concluding course. There is widespread use of rice flour in East Asian desserts, which often include local ingredients such as coconut milk, palm sugar, and tropical fruit. In India, where sugarcane has been grown and refined since before 500 BCE, desserts have been an important part of the diet for thousands of years; types of desserts include burfis, halvahs, jalebis, and laddus.
The market for desserts has grown over the last few decades. It was greatly increased by the commercialism of baking desserts and the rise of food productions. Desserts are present in most restaurants as the popularity has increased. Many commercial stores have been established as solely desserts stores. Ice cream parlors have been around since before 1800. Many businesses started advertising campaigns focusing solely on desserts.
The tactics used to market desserts are very different depending on the audience for example desserts can be advertised with popular movie characters to target children.The rise of companies like Food Network has marketed many shows which feature dessert and their creation. Shows like these have displayed extreme desserts and made a game show atmosphere which made desserts a more competitive field.
Desserts in Restaurant Menus
Desserts are a standard staple in restaurant menus, with different degrees of variety. Pie and cheesecake were among the most popular dessert courses ordered in U.S. restaurants in 2012. Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods. Fresh or cooked fruit with minimal added sugar or fat is an exception.