Monday, September 8, 2008

Coconut Burfi.

Easy to make, good to eat.
Fresh, grated coconut: 2 and 1/4 cups.
Sugar: 1 and 1/2 cup.
Ghee: 1/4 cup.
Cardamom powder: 1 tsp.
A greased plate.

Heat the ghee in a thick kadai and fry the coconut in the ghee for 3 minutes. Add the cardamom powder and sugar and stir well. When the sugar is added and stirred in the heat, the mixture becomes a little 'loose'- keep stirring on medium flame till the mixture starts to show crystals and starts to leave the sides of the pan- when the heated coconut paste sort of starts looking whitish and snowy you know it is ready. Slip the paste onto the greased plate and pat flat with the back of a greased spatula. Cut horizontal lines and then vertical lines on the flat coconut paste-on-the-plate while it is still hot. Leave to cool. Once cool, diamond/square shaped burfis can be prised out. Enjoy!!

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