Coconut Burfi
Author: Jay Ahmed
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 5
- 500g Coconut, finely grated
- 500g Sugar
- 300ml Water
- 2tbsp Milk
- 20 Pistachios, whole or in slices
- 4tbsp Ghee
- Pinch of Cardamom Powder
- Roast the 20 pistachios lightly in a pan with no oil. Remove them and set them aside.
- Heat up 1tbsp of ghee in a pan. Fry the finely grated coconut in this pan. Do not fry it for too long. You do not want it to turn brown.
- In a separate pot, boil the water.
- When it is boiling, slowly stir in the sugar. Keep stirring. The water with the sugar must come to the boil again.
- Now add in the milk and bring to the boil while stirring.
- Once it boils, lower to a medium flame and stir until it reaches a syrupy consistency.
- When it is syrupy, slowly pour it into the pan with the fried coconut.
- Keep stirring on a medium flame until it forms a thick paste.
- Grease a rectangular casserole dish with the rest of the ghee.
- Now remove it from the flame and spread it in this rectangular dish. Flatten the coconut mixture.
- With a knife, cut it into 20 small squares.
- Sprinkle a pinch of cardamom powder over the burfis.
- Put one pistachio on each square.
- Let cool. It is ready to serve!
Recipe by Some like it hot at http://recipes.hellomagazine.com/indianfood/20120713/coconut-burfi/
2.2.6