Coconut Burfi

It’s been quite sometime that I participated in blog events. When I read Ashwini’s JFI for coconut , and VKN’s You Can Cook for FAHC Campaign I thought of posting this treasured recipe. I learnt this recipe from my mom, which is quite simple to make and is a delicious dessert. This recipe requires little bit of patience and the end result is worth mentioning. Here goes the recipe!!!

Ingredients

• 2 cups of coconut scrapped
• 1 cup of sugar
• ½ cup of water
• 2-3 cardamom crushed to powder
• 1tbsp of ghee or butter to grease the pan or you can use the foil to avoid ghee or butter
  

Method

• Add water and sugar and cook in medium heat for 18- 20 minutes until the sugar syrup thickens.
  

• Add the scrapped coconut mixed with cardamom powder to the sugar syrup and cook in medium heat. Cook until the consistency becomes thick and proportion is reduced. This will take 15- 18 minutes.
  

• Grease a flat pan with ghee or spread the aluminum foil in a flat pan and pour the mixture and level it using a spatula. After 5 minutes cut them into shapes and allow them to cool for 1 – 2 hours.
  

• Once the burfi cools down and becomes little harder, you can cut them into pieces and store them in a container.

Notes:

Try to use fresh coconut since the end result will be great

Sugar can vary according to preference, I used one cup, you can add 1 ¼ cup or more.

For more shelf life, store in the refrigerator.

I used aluminum foil, to avoid ghee, and cleaning :)

My contribution to VCC Q4 2006 - You Can Cook for FAHC Campaign

and JFI for coconut