Thursday, Dec 20 2007

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Coconut Burfi

Ingredients

2 cups coconut scrapped
1 cup coconut coarsely shredded
5-6 drops of yellow colour
8-10 strands of saffron soaked in 1 tbsp warm water
1 1/2 cups sugar
1 cup milk
1 tbsp. ghee
1/4 tsp. cardamom powder

Method:

1. Mix both types of coconut in a large heavy pan.
2. Add milk and cook till bubbles appear.
3. Continue cooking, stirring continuously, for 10-12 minutes.
4. Add saffron milk, colour and cardamom
5. Simultaneously, boil sugar in 1/2 cup water  to make 2-1/2 thread syrup. (refer sugar syrup)
6. Pour into coconut, stirring gently and continuously.
7. Add ghee, and continue stirring, till a soft lump is formed.
8. Empty into greased large plate, pat even very lightly.
9. Cool and cut into squares.
10. Cool and set completely before transferring to container.
11. 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.

  Making time: 45 minutes
Makes:           25-30 pieces
Shelflife:       2 weeks

 

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