I am off work today with a cold. Not a terrible cold or the flu – just sniffly and snuffly and couldn’t get out of bed-dy. I always feel guilty about taking time off work but I really didn’t feel well this morning and so when hubby asked me if I was gonna stay home, I said “Yep” and went straight back to sleep.
I’m not feeling well but that doesn’t mean I’m gonna sit around and do nothing. I have to be really sick to just lie on the couch all day watching TV or sleeping. So I’ve been re-organising my jewellery supplies. When I say “re-organising”, what I should really say is “organising” because they were in a pretty bad state and nothing was even remotely organised. At all. I want to put all my silver findings in one box, copper findings in another and so on. So I can find stuff when I need it. Which will certainly be a novelty for me. It is going to take me the better part of one whole day I think. I’m culling as I go as well because there are beads and findings that I just won’t use. Lots of plastic beads and stuff that I’ve just acquired over the years. So many boxes and cases to go through…it all looks so much nicer when it’s all neat and tidy and colour matched though:
As I said in my last post, I have a “Bollywood” themed fundraiser at work tomorrow so my department had to make Indian foods for a staff banquet. I said I would make some sort of sweet thing. I chose Coconut Barfi because it seemed pretty simple to make and didn’t have lots of ingredients. I altered mine a bit to include Pistachio because it’s just such a pretty colour and I love the flavour. So, here’s the recipe, provided by my lovely library assistant, Bhavni:
Coconut & Pistachio Barfi
Should make about 12 – 15 pieces depending on how big you roll them
2 Cups Desiccated coconut ( I am a bit of an idiot and accidentally used shredded coconut but it still worked fine)
Condensed Milk -1 Can (300 ml)
½ tsp Cardamom powder
100g ground pistachio
Extra desiccated coconut for coating
1.Heat a non-stick pan on medium flame and add the coconut.
2. Saute until the you can smell the coconut, making sure it does not brown at all (it takes 5 to 10 mins).
3. Add the condensed milk and cardamom powder and ground pistachio
4. Saute for 5 mins continuously until everything rolls out to a ball.
5. Add some food colour if you like (the pistachio was green enough for me) and mix it.
6. Switch off the stove and let mixture cool down so you can handle it.
7. Roll into small balls and roll in extra coconut.
Voila! Pretty easy really. Thanks Bhavni!
Hopefully people at work will like them. I should point out that I washed my hands continuously throughout the making of these little gems. I didn’t want anyone getting my germs as a special surprise in their Barfi. I’m not coughing so I hopefully kept my plague to myself. I had some ideas for dressing up the dish and making them look all blingy and Indian-inspired and colourful but I’m not feeling that well. I’m just glad I got something made, despite my ill health.
Have a great week everybody. Why not try some Barfi? They don’t take long and you could make some to take to your own workplace and share around. Let me know if you do 🙂
PS The Barfi can also be pressed into a tin (buttered, the recipe suggests, or, as I would suggest, lined with baking paper) and when set, cut into diamonds. Pretty!