Barfi is firmer. This is similar to Kobbari mitthai, but a bit softer. It contains no milk, just coconut in a sugar syrup.
@Amica, I could be having, though I haven't tried it myself. I will share it if I manage to mine that recipe from my collection
@Archanaanchan Archu, little milk is added in the first step to clarify and remove any dirt in the sugar. In the second step, it could be to soften the burfi Even while making Sakkare Acchu, while liquifying sugar a bit of milk is added and the syrup is filtered through a fine muslin. Only then the process of making acchu begins.
Geeta, Meeru Bahubasha kovidulu I'm not sending sweet coz I doesn't come good and it was kinda experiment. I did 2 mistakes knowingly. I used more sugar than what you mentioned and I cut very thin slices. Just look into this ....
Wow! Looks good. What went wrong? Thin or thick, hardly matters. A friend of mine makes her mithai very thin and it is quite nice.
Hahaha it's looks good but when Eating i felt sugar content is more than coconut content. My husband liked it but I hadn't felt it very tasty. One thing I hAve to say, your detailed recipe and tips are so helpful. Thank you again !