Sunday, February 28, 2010

Coconut Burfi

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

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

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


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