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- Combine sugar and water in a pot, and cook to a 2–3 thread (about 235–255°F) sugar syrup.
- Warm the coconut in a heavy saucepan, and pour in the hot syrup. Stir well, and cook until a soft lump forms.
- Press and spread the mixture into a ghee-greased pan or mold, and let cool.
- Sprinkle with cardamom.
- Cut into squares, and store in an airtight container.