(Image source from: Nariyal Barfi)

As the season takes a new color, it's time to let go off your reservations and color yourselves blue, red and pink, even while sipping on chilled thandai and gorging on some home made sweets. Today, we bring you yet another quick and easy to make Indian mithai recipe that you will love to make and eat. Read on to note the recipe of 'nariyal barfi' and sweeten up your celebrations like never before.

Ingredients

1 cup grated coconut

1 Tbsp ghee

3/4 cup khoya

1/2 cup sugar

1/2 cup water

A greased tray

Instructions

In a pan, take the ghee and the khoya and saute until the khoya melts.

Remove from heat and allow it to cool.

Mix in the scraped coconut and keep aside.

In another pan, melt sugar and water over low heat, stirring a few times till the sugar dissolves.

Don't boil.

Once dissolved, cook the syrup over high heat till thick, but not hard.

Add it immediately to the coconut-khoya mixture, stirring as fast as you can.

Transfer the mixture on to the greased tray, level, let it cool and harden.

Cut into desired sized pieces, top with some cardamom and pistachio slices and serve.

AW: Suchorita Dutta