Rose Coconut Barfi - Gulab Kopra Pak Recipe

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Rose Coconut Barfi - Gulab Kopra Pak Recipe 1

Rose Coconut Barfi is a delicious two tier variation of Indian Sweet Nariyal Ki Barfi made from coconut and rose petals. It is equally appealing to the eyes as it is to the taste buds. The bottom layer is made of normal nariyal barfi and the top layer is mixed with rose petals mixture. It is easy to make & you can store this Mithai in refrigerator for 3-4 days. This festival season do make this wonderful Indian Sweet and enjoy its mouth watering and juicy taste along with friends and family!
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INGREDIENTS:

1 ½ cup dessicated coconut
⅓ cup hot milk
150 g unsweetened khoya
½ cup sugar
⅛ tsp cardamom powder
Ghee for greasing
1-2 tsp coarsely ground pistachios for garnish

Rose petals syrup:

2 tsp ghee
1 cup rose petals
2 tsp sugar
⅛ tsp rose emulsion

SERVES: Makes 400g Rose Coconut Barfi 
PREPARATION TIME: 5 min
RESTING TIME: 30 min
COOKING TIME: 16 min
SETTING TIME: 4 h
TOTAL TIME: 4 h 55 min
* 1 CUP = 237 ML

METHOD:

Rose Petals Syrup:

  1. In a pan cook cleaned & washed rose petals, sugar and ghee till sugar melts.
  2. Switch off flame & add rose emulsion.
  3. Mix & keep aside.

Rose Coconut Barfi:

  1. Add hot milk to dessicated coconut.
  2. Cover & rest for 30 min.
  3. In a non-stick kadai put unsweetened khoya, dessicated coconut mixture & cook on low flame. 
  4. Add sugar & cook for 10-12 min stirring constantly.
  5. Switch off flame.
  6. Add cardamom powder & mix.
  7. Divide into 2 parts & spread half part in greased mould & set evenly.
  8. Now pour rose petals mixture in kadai along with remaining part of coconut barfi mixture & cook on low flame.
  9. Mix & cook till water evaporates.
  10. Switch off flame.
  11. Spread this mixture over first layer evenly.
  12. Garnish with coarsely ground pistachios & press lightly.
  13. Cover with a cling wrap or plate & set in fridge for 4-5 hours.
  14. Cut to desired pieces.

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Rose Coconut Barfi - Gulab Kopra Pak Recipe 2

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