Oct 25, 2008

Coconut Burfi

Dessicated coconut(coconut powder)-1cup
Cardamom powder-pinch

Method:In a heavy bottomed pan add sugar & water,allow it to melt & cook until the syrup reaches soft ball consistency.
Now add coconut & cardamom powder and mix well on medium-low flame & keep mixing to prevent from the mixture sticking to the pan.Grease ghee in a plate & keep aside.
When the mixture becomes thick & doesn't sticks to the pan transfer it to the greased plate & spread evenly & cut into desired shapes. Store in air tight container.

I usually use fresh grated coconut but just for a change i used the dessicated coconut. Less sugar can be used if using fresh coconut.The storing life of dessicated coconut is little more than fresh coconut.

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