Coconut Barfi

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Submited by samina khan from karachi

1 fresh coconut
• 2 cups milk
• 1 ½ cups sugar
•  6 cardamoms (powdered)
•  saffron (optional)
•  5 drops of essence (keora or rose)
•  silver paper

Scrape only the white kernel of the coconut. Mix in milk and sugar and cook in a kadai. Stir constantly until the milk evaporates. Remove from fire.

Add powdered cardamom, saffron (soaked in a few drops of milk) and essence. Mix well. Pour into a greased thali, and even out the surface when cool. Decorate with silver paper.

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