Puree the blackberries with a jug or stick blender and rub through a sieve to extract as much of the juice as possible. Place the sieve directly over a medium heavy based saucepan to minimise washing up.
300 g blackberries
Add the condensed milk and warm it up on a low heat, stirring all the while.
387 g condensed milk
Add the rose syrup.
4 tbsp rose syrup
Increase the heat a little and add the milk powder. Whisk until any lumps that have formed, disappear.
200 g milk powder
Add the desiccated coconut and continue to stir.
40 g desiccated coconut
Cook for about an hour, stirring every few minutes until the mixture looks fairly dry and as though it might be thick enough to set.
Spoon into a 2 lb loaf tin lined with baking paper and smooth down with the back of a spoon.
Leave for at least a couple of hours to set.
If you opt for the chocolate drizzle, melt the chocolate in a bowl suspended over hot, but not boiling, water.
30 g dark chocolate
Turn the barfi out onto a board.
Drizzle the chocolate over the barfi with a teaspoon.
Cut into 32 squares.
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.