Recipe - Coconut Sweets (Nariyal Barfi)

3 ounce Part skim ricotta cheese
One fourth cup Nonfat dry milk
One fourth cup Sugar; plus 1 tablespoon
One fourth cup Unsweetened shredded coconut

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 1215 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 35 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.

Per serving: calories 137, fat 4.9g, 31% calories from fat, cholesterol
7mg, protein 4.2g, carbohydrates 20.0g, fiber 0.6g, sodium 52mg.

Exchanges: 1 Starch, 1 Fat.

Source: webmaster@MealsForYou.com Copyright © 19961998 Meals For You.

MC Formatted & MC Busted by Barb at Possum Kingdom

NOTES : Prep: 10 min, Cook: 25 min.

Recipe by: Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 19,
1998