Nov 1, 2013

Coconut Burfi


Coconut, grated - 1 cup heaped
Sugar - 1 cup
Cardamom pdr - a pinch
Cashews - 10
Ghee - 1 tsp


In a pan, add a lil ghee and fry cashews till brown. Set aside and when they cool down, chop them to small pieces. To the same pan, add grated coconut and sugar. Saute together till it mixes well. Continue to stir in medium flame till the sugar melts to form a thick syrup texture. When the mixture starts to leave the edges of the pan, with some foamy consistency, switch off the stove. Add cashews and cardomom powder 2 mins before you switch off the flame. Pour this on to a greased plate and level out the top layer. Cut to pieces when still warm.


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