Wishing all happy Janmasthani the birthday of Lord Krishna. Made this delectable coconut burfi, traditional Indian sweets which decorate on most shelves of sweets shop all over in India. I made coconut burfi few times but never managed to click photo of it. I don't want to miss it this time around and managed to click before it was gone in waiting hungry tummies. Delicious coconut burfi can be prepared in a jiffy. Quality of the coconut are very important in preparing a mouth watering burfi. Its a must to use only a fresh grated white flesh of the coconut. Do not over scrap the coconut till the core. We do not want the brown part in our coconut burfi which can affect the texture and flavor.Very easy to prepare and yummy coconut burfi love by all.
Ingredients
1 cup fresh grated coconut
3/4 cup granulated white sugar
1/2 tsp cardamom powder
1/2 cup water
1 tbsp ghee/clarified butter
5-6 pieces cashews
Methods
Grease a tray with ghee and keep aside.
In a pan, melt ghee and roast the cashews till golden. Remove from flame and keep aside.
In a non stick heavy bottomed pan, Add water and granulated white sugar. Stir till the sugar dissolves completely.
Keep stirring till the sugar forms a single string consistency. To test the single string consistency, dip your fingers in a warm water. If you take a drop of the sugar between your thumb and index finger and it forms a single string that's the consistency we are looking for.
Add the grated coconut and stir well for. Add the remaining ghee,roasted cashews and cardamom powder. Stir for 5 minutes or till the mixture leaves the side of the pan. Remove from heat.
Transfer the mixture into the prepared tray spread evenly with a spatula.. Cut into squares while its still hot.
Cool down completely before serving
Notes
Only grate the white flesh of the coconut and do not scrap the coconut till the brown part.
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