Coconut- Paneer- Kaju Barfi

Coconut is one of my favourite ingredients- whether making sweets or making curries. The mild sweet taste and lingering aroma lend their magic to a dish. It blends very well and yet stands out. I have grown up seeing my mom make kopra paak (coconut burfi) on many festive occasions. Our entire kitchen would be filled with the sweet aromas of coconut, milk, sugar, cardamom and saffron. I used to stand near her and watch her stirring and folding the sweet mixture that I loved eating while it cooked. Mom would scoop a spoonful and give it to me. So, when my sister made this recipe for the first time, all the memories, the wafts, the spoonfuls came rushing to my mind.
This recipe is an innovation that uses coconut, cashews and paneer to make one of the most delicious fusions. The base is like a kaju katri (cashew marzipan), the middle layer is sweetened paneer and the top layer is coconut barfi. Each bite has an amazing fusion of varied flavours. Top the pieces with dry fruits and they become a bit more sinful :)

List of magic Ingredients:
Bottom Layer
1 cup cashew powder
1/2 cup sugar
1/4 cup milk

Middle Layer
200 g paneer
2 tbsp sugar
1/2-1 tsp milk

Top layer
1 cup grated coconut
1/2 cup sugar
1/4 cup milk
1 tsp cardamom powder
few strands of saffron (kesar) - add in the milk -sugar mix.


Method:
1. For the bottom layer- Take a heavy bottom kadai (not non-stick) and heat milk and sugar together till you achieve thick syrup like consistency.

2. Add cashew powder and mix well. Stir continuously.

3. Once the mixture starts thickening, scoop a little at intervals and try rolling in a tiny ball. If it rolls in a ball, the mixture is ready. Remove from the heat and press evenly in a lightly greased (with ghee) steel thali or a loose bottom tart dish. Keep aside.

4. For the middle layer- Crumble paneer, add sugar and milk and make a smooth paste in a blender. Make sure the paste is not runny. It has to be thick.

5. Apply this paste on the kaju katri (marzipan) layer and cover the dish / thali with a cling film. Refrigerate. 

6. For the top layer- Take another kadai (not non-stick), add 2 tsp ghee and saute grated coconut till it looses all the water content. Make sure it doesn't brown. Empty in another vessel.

7. Make the milk-sugar syrup just like above in the emptied kadai and add the coconut to the syrup. Cook on low to medium flame. Do not leave unattended. Keep stirring and folding.

8. Add cardamom powder and mix well.

9. Once it thickens enough and just begins to stick to the bottom, remove from the heat.

8. Take out the refrigerated dish. Press the coconut mix evenly on the top. Again cover with a cling film and refrigerate for an hour.

9. Make equal sized square or rectangular pieces.

10. Garnish with pistachio and almond slivers. You are ready to serve pure bliss.