Friday, November 9, 2007

Coconut Burfi

Grated coconut: one cup
Sugar: 1.5 cups
Ghee: a little


Grate one coconut. Take care to shred only the white portion. Measure the grated coconut. Take sugar of 1.5 times the coconut. Dry roast the coconut in a kadai very lightly and keep separate. This is just to remove the excess moisture to reduce the cooking time. Put the sugar in a kadai and add water just enough to cover it. Heat and stir so that all the sugar dissolves. Then add a few spoons of milk. This will bring up the impurities if any. Remove that and heat till syrup of one string consistency is formed. Add the coconut and keep stirring on medium to high heat. When the mixture froths up and leaves the sides it is close to done. You can optionally add a spoon of ghee. Stir from the bottom and you should be able to see the bottom of the kadai. Remove from fire and pour into a previously greased plate. Allow to cool. When heat is reduced to bearable level, cut; but do not remove. Wait for it to cool completely and then remove pieces and store in a dry container.

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