Kesar Paak (Saffron Barfi)

Kesar paak is a traditional Indian sweet made with kesar that is saffron, mawa or khoya and coconut. This delicate sweet takes me back to every Indian wedding I've ever attended, for this dessert is a staple at weddings.

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Servings: about 10 squares (depends on thickness and size)

Ingredients:

• 1 cup grated khoya/mawa (dried whole milk) see notes

• 1/2 cup whole milk (full fat)

• 1 cup grated coconut

• 4 tablespoon powdered sugar

• 1/4 teaspoon yellow food coloring

• 10-15 saffron threads

• 7 pistachios chopped (optional)

• 1/2 teaspoon green cardamom powder

Instructions:

• Grease a plate with ghee or line a 8 by 8 baking pan with parchment paper and set aside.

• In a heavy bottom pan boil milk and add saffron and mix well and let it simmer for 2-3 minutes.

• Add grated mawa stirring continuously so that no lumps are formed.

• when the mixture starts bubbling add sugar and cook for 2-3 minutes.

• To this add coconut and cardamom powder, stir until well combined. and the mixture starts to leave the side of the pan.

• Switch off the heat and pour or spoon this onto the prepared greased plate or parchment lined 8 by 8 pan .

• Press it with a spatula or back of spoon.If you want you can press pistachios on the barfi at this time.

• Leave at room temperature uncovered for 6-7 hours or overnight to set.

• Once set lift it from pan using parchment paper.

• You can cut thick squares or diamond shapes.

• This stays good for up to 4 days in refrigerator.

• Tastes best at room temperature.

Notes:

1. Avoid over cooking the mixture after adding coconut to avoid hard or chewy texture.

2. To speed up setting time you can keep it in the refrigerator for 2-3 hours.

3. You can buy mawa (dried whole milk) from Indian grocery stores in the frozen section.

4. See the picture below for reference on what the coconut looks like:

Allergy Information: Contains Tree Nut and Dairy Products