When I was growing up I always enjoyed being around my mom when she baking. She always seemed to have an element of grace in the kitchen as she whizzed around between different vegetables, pots, and pans. It was through her cooking that I became interested in cooking food myself; every dish she made was both a surprise and delight. Her baking brought us together as a family, and I was happy to bring the Sayvee office together through a mixture of both Canadian and Bangladeshi treats.
Every occasion without dessert felt incomplete in my home. Back in Bangladesh, we used to prepare a dessert for every family gathering and festival. Barfi was the king of sweets on those occasions. Every family has their own traditional recipes to make Barfi more delicious (although I think I’ve nailed it pretty well). I used to prepare Asian desserts often in Bangladesh, but after moving to Canada I’ve been experimenting to make some of my own sort of “fusion food” by combining Asian and Canadian recipes. Coconut Chocolate Braid is one of the results of said food experiments. I hope you enjoy them as much as I’ve enjoyed baking them, if not more so.
1 Frozen puff pastry package
125 g (4.4 oz) Semi-sweet chocolate bar or milk chocolate bar
2-4 Tbsps shredded coconut
2 Tbsps powdered sugar
1 Cup canned chickpeas
½ Cup ghee
1 Cup sugar
1 Cup milk
2 Whole cardamoms
Handful of raisins
Note: It’s important not to overcook since doing so will make the barfi very hard and tough.
If you want to win an awesome gift basket to pair with this dessert, visit our Facebook page (https://www.facebook.com/sayvee) or Instagram (@sayveeonline) for our Christmas Giveaway posts. You could win a variety of local brews, chocolate, and even our CEO’s closely guarded eggnog recipe (please don’t tell him, we already maxed out the company credit card purchasing heist supplies). All you have to do is tag two other friends in the comments of either post. Good luck!