Coconut Barfi Truffles
Coconut Barfi Truffles
Course: Desserts

Barfi is a delicious Indian sweet traditionally made with condensed milk and milk powder. It is my Abdal’s absolute favourite. His eyes light up whenever someone opens up a box in front of him, but they take time and a little more effort to make your own, so this is my easy version. Everything goes into a processor and is blitzed, so if you are taking the appliance out of the cupboard, it’s worth making double the amount. I like to eat them out of the fridge as little balls of energy, just perfect for when I need a sweet hit.


Credit: Time to Eat: Delicious Meals for Busy Lives: Nadiya Hussain

Difficulty: Easy


50g pistachios

150g dried apricots

5 cardamom pods, seeds removed and crushed, or 1 teaspoon ground cardamom

160g desiccated coconut, plus 20g extra for coating

1 orange, zest only

up to 10 tablespoons condensed milk


1. Put the pistachios into the processor and blitz to crumbs. Add the apricots and blitz until they start falling apart.

2. Add the cardamom, coconut and orange zest and blitz again to mix everything together.

3. Now slowly add the condensed milk – this is best done with the kind that comes in a squeezy bottle. Keep adding it until the mixture starts to clump together. When it does, it is ready to roll.

4. Have the extra coconut ready in a bowl. Take walnut-size mounds of the mixture and drop them into the coconut, roll them around to coat, then shape them into perfect balls.

Store in an airtight container in the fridge. They can keep for up to a month, not that they last that long very often, but they’re great for providing you with a regular sweet treat when you need one.