Coconut Sweets (Nariyal Barfi)

Course : Nuts
Serves: 4
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3 ounce partial skim ricotta cheese
1/4 cup nonfat dry milk
1/4 cup sugar -- plus 1 tablespoon
1/4 cup unsweetened shredded coconut

Preparation / Directions:

Grease an 8×8 inch square pan. Set aside. In a large, nonstick fry pan heat ricotta cheese on medium heat. Add milk powder and stir to mix thoroughly. Cook for 12-15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 5 minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3-5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1×1 inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan.


Nutritional Information:

76 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 16g Carbohydrate; 1mg Cholesterol; 40mg Sodium

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