omg I am going Pomegranate crazy in my house right now next few recipes are all going to entail pomegranate so bear with me.
2 cups desiccated shredded coconut
1 cup sugar
½ cup Cream – (I used 2% milk)
2 to 3 Saffron Strands
2 Green Cardamom pods – crushed
½ a pomegranate
1 packet of Splenda or regular sugar
1 tsp of Clarified butter / ghee
Cashew nuts for garnish
Crush the cardamom pods with Splenda and the saffaron strands grind to a nice powder.
Add the Pomegranate to it and crush well.
In the meantime in a non-stick heavy bottom pan, add the desiccated coconut, sugar and milk and mix well. Cook for a minute or two.
Add the crushed pomegranate mixture and cook the coconut and pomegranate mixture for a few minutes. Cook till the coconut starts to change color.
Once the coconut has turned slightly brown turn off flame and set aside.
Grease the dish you want the barfi to set in with ghee or butter and quickly transfer the coconut – pomegranate barfi to the greased dish.
Garnish with cashew nuts – try to push it in a bit so it sets along with the barfi.
Let it cool to room temperature and cut into pieces.
For quicker cooling, place it in the refrigerator for an hour.