July 2, 2013

Coconut Burfi

  • 250 gms. finely grated coconut
  • 250 gms. sugar
  • 150 ml. water
ghee for greasing plate

1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks