Ingredients
1 cup desicated unsweetened coconut (Fresh coconut can also be used)
1/2 tsp cardamom powder
1/2 cup sugar (Add more sugar if you want more sweetness)
5 or 7 coarsely crushed cashewnuts
A few strands of saffron( for decoration )
3 tablespoon ghee
How to make Coconut Burfi
Heat the ghee and add the dessicated coconut. Saute it well for 2 minutes. Do not allow it to turn brown.
In a pan boil the sugar with little of water, till all the sugar dissolves and comes to one string ( one string means when we take the syrup between thumb finger and index finger single string will come).now add sauted coocnut, 1 tblspn ghee, 1/2 tspn cardamon powder and stir it until it becomes thickened( like fudge condition).
In a pan boil the sugar with little of water, till all the sugar dissolves and comes to one string ( one string means when we take the syrup between thumb finger and index finger single string will come).now add sauted coocnut, 1 tblspn ghee, 1/2 tspn cardamon powder and stir it until it becomes thickened( like fudge condition).
Turn off the stove and add sauted cashew nuts in ghee and saffron
Pour into a plate already greased with a little ghee and with a flat spoon roll and pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove it from the plate.
After it is completely cooled, put it in the refrigerator for 2hrs if needed.
Coconut Burfi is ready to eat
Pour into a plate already greased with a little ghee and with a flat spoon roll and pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove it from the plate.
After it is completely cooled, put it in the refrigerator for 2hrs if needed.
Coconut Burfi is ready to eat
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