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Coconut Burfi
Coconut Burfi Recipe
Ingredients
2 cups coconut scrapped
1 cup coconut coarsely shredded
1 - 1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder
Method
Mix both types of coconut in a large heavy pan. Add milk and cook
till bubbles appear.
Continue cooking, stirring continuously, for 10-12 minutes. Simultaneously,
boil sugar in
1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)
Pour into coconut, stirring gently and continuously. Add butter,
and continue stirring, till a
soft lump is formed.
Empty into greased large plate, pat even very lightly. Cool and
cut into squares.
Cool and set completely before transferring to container. Store
in airtight containers.
Note: Never use the brown skin of the coconut while grating, or
scrapping. Use the
whitest possible. Otherwise the burfi will get discoloured, though
taste will not differ
much.
Courtesy : Saroj Kering
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