Soyi means coconut and khadi means barfi in konkani. Soyi khadi
is a sweet, barfi prepared with coconut. Either jaggery or sugar is used for
sweetening. Usually these barfis are hard. My mom's barfis have a nice
thin crust and a goey inside, which make it a pleasure to eat.
My mom adds cashews that add richness and taste to the coconut
barfi. My aunt uses almonds which make these coconut barfi even more delicious.
Here's my mom's recipe for delicious soyi khadi.
Ingredients :
2 cups of grated coconut
3/4 cup milk
1/2 cup cashews
1 cup sugar
1 tea spoon elachi powder
2-3 tablespoond of ghee
3/4 cup milk
1/2 cup cashews
1 cup sugar
1 tea spoon elachi powder
2-3 tablespoond of ghee
Serves: 2
Preparation Method :
Grind grated coconut and cashews into a fine powder without
using water.
Transfer them into a cooking pan preferably a non stick cooking
pan.
Add sugar, milk and mix. Start cooking on a low flame.
The amount of sugar you add should be almost equal to the amount
of ground coconut.
Stir at frequent intervals as it might start sticking to the
bottom and get burnt.
Cook until all the moisture content has dried up and its become
a dry, sticky mixture. When you touch it with your fingers it should stick to
your fingers. If it isn't sticky enough it doesn't set into a barfi.
At this moment add ghee, elachi powder and mix well. Remove off
heat.
Grease a plate or a mould with ghee and pour the coconut barfi
mixture into it and allow it to cool.
As it cools the barfi will set. Once its half cooled cut it into
desired shapes.
Store in a air tight container once it has cooled completely.
Remains good for a week.
P.S: The more time you allow it to cook on the pan, the harder
they get. If you need a gooey inside then remove off heat once you get panck.
(ie, sticks to your fingers)
And remember to consume it within 3 days. They tend to get
harder as days go by. (ie, the gooey inside disappears) And you can not
store these coconut barfis for more than a week.