Pitta-related foods should help to calm down the body’s fire. Salty, acidic, and pungent flavors should not be dominating, as Pitta is aggravated by these flavors. Sweet, astringent, and bitter flavors, on the other hand, lower dosha in the body.
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- 1 1/2 cup shredded fresh Coconut
- 1/4 cup beaten Malai (fresh cream)
- 3/4 cup Sugar
- Sliced Pistachios for garnishing (Optional)
- Heat up a pan on medium heat and dry roast the coconut for about a minute.
- Add Ghee and Fry the coconut on medium heat for about 4-5 minutes so that the moisture in it will be reduced.
- The coconut will be a little dry.
- Add beaten cream and mix well.
- Add sugar and mix well.
- Cook the mixture on medium heat for about 8-10 minutes until it blends well.
- Stop cooking once the mixture is blended very well and a dough-like consistency is seen.
- Grease a plate well with ghee.
- Transfer the mixture to the plate and spread it evenly, neither too thick nor too thin.
- Garnish with some pistachios. You can skip garnishing. It is optional.
- Let the mixture set for about 7-8 hours.
- Do not transfer it into a freezer. Let it set at room temperature only.
- Cut the cake into cubes.
- Coconut is an excellent Pitta reducing superfood. It has cooling properties and helps in balancing excessive Pitta.
- Pitta Prakriti individuals have a high metabolic rate, and their hunger is variable, such Pitta dessert helps in satiety.
- Coconut Barfi contains not only Pitta reducing ingredients but are also Vata pacifying. The only care is to be taken that overindulgence may lead to an increase in Kapha.
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