Road frustrationEvery person driving a car, matatu (local transport mini vans), rickshaw,lorry or riding a bike or scooter or motor cycle thinks that they own the road. Every person thinks that he/she has to get to their destination in a jiffy. Every person thinks that others waiting in the queue in a traffic are either stupid or foolish or not smart. The result is road hogs are born and the bigger the vehicle the more menacing they are. They manage to drive off smaller vehicles off the road. Rickshaws or tuk tuks (as they are called here) drivers steer in and out of lanes not worried about causing jams, scrapping other vehicles or causing one to brake suddenly. Their attitude is "you dare even touch and see the consquences". They know that the bigger will be blamed. Matatu drivers literally think they are the kings of the road and the rest are cockroaches. Road courtesy and manners are thrown out of the window. No one wants to follow correct lanes, give way, obey traffic lights and rules.Traffic wardens are ignored and police bribed. When is this going to change. Road rage is rapidly becoming a part of driving here and no body seems to care. I have seen so many times, cars racing behind ambulances. They have no idea that they are putting other peoples lives at a risk. Driving even a small distance is becoming a challenge. The most coolest or calmest person cannot drive without uttering a swear word or getting angry. To drive in Mombasa, you need eyes not only in the front but also at the back of your head and the sides too. You never know when a matatu, tuk tuk, cycle, motor bike will appear to hog your space. Cheap bribe taking driving schools are producing all these reckless drivers.
Today's recipe is a fresh coconut barfi. Fudgy, sweet and full of coconut flavour. Love it. Anything with coconut is my favourite. Feel like finishing all the barfi.
Share your thoughts:
Do you experience reckless driving in your part of the part?
COCONUT BARFI / COCONUT FUDGE
3 cups grated fresh coconut
2 cups full fat milk
2 cups sweetened condensed milk
2 tbsp ghee
1 tsp coarse cardamom powder (elachi)
a generous pinch of saffron strands
extra ghee for greasing
- Melt ghee in a wide pan over medium heat.
- Add grated coconut and stir fry for 1-2 minutes.
- Add milk and let it get hot. Stir in between so that the coconut does not stick to the bottom of the pan.
- Add the condensed milk. Mix well.
- Cook the mixture over low to medium heat and stir frequently.
- The mixture will become thicker.
- Don't forget to stir the mixture. After 30 minutes it will come away from the pan.
- Gather the mixture into a ball in the pan. Stick a teaspoon in the middle. If it does not fall then the barfi is ready.
- Add half of the cardamom powder and saffron to the mixture. Mix well.
- Grease a tray (5" X 7") lightly with ghee.
- Line the tray with a plastic sheet or parchment paper.
- Pour the mixture into the tray.
- Level it out with a spatula.
- Sprinkle the remaining cardamom powder.
- Let the barfi set for 2-3 hours.
- Cut into squares and serve.
- I prefer to use a non stick pan. While cooking, the milk does not stick to sides of the pan as its easier to scrap it off frequently.
- I keep the barfi in the fridge as it tastes between a bit chilled. Also it will stay longer.
- I made tiny bite size barfis. You can cut the size you prefer.
- Make sure you don't get the brown part of the coconut when grating it.
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