Saturday, July 18, 2009

Coconut Burfi



250 gms. finely grated coconut

250 gms. sugar

150 ml. water

ghee for greasing plate


1.Prepare syrup with sugar and water to 2 1/2 thread consistency.

Use method as shown in introduction.

2.Warm coconut in heavy saucepan, pour in the syrup.

3.Stir well and cook till soft lump forms.

4.Spread in a greased plate. Cool.

5.Sprinkle cardamom powder (optional).

6.Cut into squares, store in airtight container.

Making time: 30 minutes

Makes: 20-25 pieces

Shelflife: 2 weeks

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