Coconut - Rose Barfi - NO COOK Easy dessert

   

INGREDIENTS 

390 g icing sugar, sifted (3 cups / 13.8oz)

320 g fine desiccated coconut (4 cups / 11.3oz)

395 g can sweetened condensed milk (14oz)

2 tsp  vanilla essence

Rose syrup 1-2 tbsp

 PREPARATIONS

Combine the sugar, condensed milk, coconut and vanilla in a large mixing bowl. Stir well to combine. Mix with a spoon, then you may need to use your hands. Use gloves if you don’t want your hands to get sticky.

Transfer half the mixture to a second bowl and add just a drop of food colouring. Knead to distribute it through the mix (I use food safe gloves for this part).

Line an 8" square tin with baking paper.

Just lightly wet your hand and press the white mixture firmly into the bottom of the tin.

Break the pink mixture into pieces over the white and again press down all over.

Place in the fridge to set for 3 hours.

NOTE- Icing sugar- is basically sugar powdered very fine with little cornflour added to it. As this recipe doesn't call for any cooking, you can avoid adding cornflour. Also as condensed milk is added, you can reduce the amount of sugar or condensed milk.

 

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