Traditional Coconut Paagh Panjiri ( Janmashtami Gola paagh without Mawa )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#  Today's recipe "Traditional Coconut Paagh" is specially made on "Janmashtami " festival. It is a so delicious and easy sweet dessert that you can make it anytime when you are willing to eat something sweet.

#  Traditionally this "coconut pak" is prepared with a thick sugar syrup and dry fruits.
It can be consumed till a long time as a healthy dessert recipe.

# Prep Time....15 minutes
# CookTime....10 minutes
#  Serving....8

#  Ingredients For "Coconut paagh Panjiri"

1. Dry Grated coconut....1 ( 125 gram  )
2. Chironji....20 gram
3. Raisins....30 gram
4. Almonds...10 ( chopped )
5. Pistachios....10 ( chopped )

# Ingredients For  Sugar syrup

1. Sugar....200 gram
2. Water.....100 ml.
3. Sugar strands...two strands ( 2 tar ki chasni )

# Method Of Making....

1. Firstly, grate the dry coconut in a grater without peeling its black skin and keep aside.

2. Clean and chop the almonds and pistachios and wash raisins and chironji in a strainer and keep aside.

3. Keep ready a plate by applying a little desi ghee for setting the barfi.

4. Now dry roast the grated coconut in a heavy bottomed kadhai for 2 minutes on low medium flame for making it moisture less.
It will enhance its self life and taste.

5. Take out this roasted Coconut in a plate and add sugar and water in the same pan for making the sugar syrup.
Keep the flame on medium high.

6. Keep on stirring the Sugar syrup till the sugar melts.

7. As the Sugar melts completely...
slow the flame and cook it 7 minutes more till 2 strands consistency.

8. Add raisins, chironji and half chopped dry fruits in the sugar syrup and off the flame.

9. Now add roasted coconut in this sugar syrup and mix well.

10. Again on the flame and cook this coconut mixture for 3 to 5 minutes till solidifying consistency.

11. Just immediately transfer this coconut mixture in a greased plate and level it with greased spoon or bowl.

12. Sprinkle some chopped dry fruits over the barfi and press them well so that it could stick well.

13. After 3 minutes....make the cut marks on the barfi because later it will become hard to cut evenly.

14. As the barfi cools completely...just seperate it from the plate and fill it in a container.

In this way.... "Traditional Coconut Pak" is ready to serve.

# Note...

1. Just roast the coconut on the medium low flame for 2 minutes without changing its colour.

2. The perfect ratio of this dessert is that... Coconut....1 bowl
Sugar....1/2 bowl
Water for sugar syrup is just half of sugar.

3. This dessert does not take much time so as you add coconut in the sugar syrup...mix and stir it fastly and transfer in the greased container immediately.

Thanku Friends,
Thanks again.