This is another traditional tambram recipe and which is one of my go-to recipes when I need to make something quickly. It does take a bit of time to make, but the efforts are super worth it! The ingredients are given as cups which is where the name of the recipe came from, but essentially it’s just a measure. It doesn’t matter how big your cup size is, just use the same amount for all the ingredients and your cake or barfi will come out fab!
- 1 cup chickpea flour or besan
- 1 cup ghee
- 1 cup grated coconut (you can fresh or frozen, I’ve used fresh for this recipe)
- 1 cup Milk
- 3 cups Sugar
- Take a big plate or cake tin and grease it slightly. Or, you could lightly spray it with oil and then put baking paper over to completely cover it, this reduces the amount of ghee used in the recipe slightly.
- Fry the chickpea flour or besan in a dry pan and do not overfry it. Stop when it starts changing colour. At this point, add the coconut, sugar and milk to the pan and continue stirring.
- When the sugar starts to dissolve, add the ghee and keep stirring. You will need to keep stirring the pan, so that the mixture does not catch in the bottom.
- After about 15 minutes (more or less depending on your quantity), the mixture will start leaving the sides of the pan. At this point, take a few drops and put it in your greased plate. If it stays in shape, it is ready, otherwise continue stirring and repeating this step till you get to this point.
- Switch off the gas and pour it into your prepared greased plate. Using a clean spatula, level the mixture and make it smooth. Let it cool for a while and when still slightly warm, lightly score lines in the mixture with a knife or pizza cutter. You could cut squares or diamonds in any size. Let it cool completely before transferring to an airtight container.
This should be good for a week or so outside and around 2 weeks or so inside the fridge.