- 700 gms Sugar
- 2 Coconuts
- 35 gms Cashewnuts
- 7-8 Cardamom
- 70 gms vegetable oil
Break the cashewnuts into small pieces and fry them in oil.
Powder the cardamom. (2) Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it.
After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.
(3) After sufficient stirring, add the fried cashewnut pieces andoil/margarine and stir the mixture well.
Add the powdered cardamom and mix it thoroughly and stop heating.
(4) Pour the mixture onto a plate which could accomodate sufficient thickness.
Cut into rectangular
pieces while hot.
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Introduction:
Coconut
burfi has lots of flavour from ground coconut, mawa and is subtly
scented with cardamom powder. This is the easy way to make coconut
burfi, no need to make sugar syrup
Ingredients:
- 1 1/2 cup Grated coconut
- 1 cup Sugar
- 1/4 tsp Cardamom powder
- Mawa 1/2 cup
- Ghee 2 tsp
- Almonds for garnishing
Method
- Heat heavy bottom pan on a medium high. Add grated coconut and fry till raw smell goes away, for around 8 to 10 mts.
- Once coconut gets cooked add sugar, mix and keep stiring continuously till the coconut is well incorporated with the sugar and the mixture starts to thicken up.
- Now add khoya and cardamom powder. Mix well and finally add ghee and cook till mixture leaves the sides of the pan.
- Grease the tray with ghee or butter and pour the mixture in to tray. Press well to make it even from all the sides. Chill for 1 hour.
- Once cooled cut square or diamond shaped burfi.
|
|
|
|
Introduction:
Coconut
burfi has lots of flavour from ground coconut, mawa and is subtly
scented with cardamom powder. This is the easy way to make coconut
burfi, no need to make sugar syrup
Ingredients:
- 1 1/2 cup Grated coconut
- 1 cup Sugar
- 1/4 tsp Cardamom powder
- Mawa 1/2 cup
- Ghee 2 tsp
- Almonds for garnishing
Method
- Heat heavy bottom pan on a medium high. Add grated coconut and fry till raw smell goes away, for around 8 to 10 mts.
- Once coconut gets cooked add sugar, mix and keep stiring continuously till the coconut is well incorporated with the sugar and the mixture starts to thicken up.
- Now add khoya and cardamom powder. Mix well and finally add ghee and cook till mixture leaves the sides of the pan.
- Grease the tray with ghee or butter and pour the mixture in to tray. Press well to make it even from all the sides. Chill for 1 hour.
- Once cooled cut square or diamond shaped burfi.
|
|
|
|
Introduction:
Coconut
burfi has lots of flavour from ground coconut, mawa and is subtly
scented with cardamom powder. This is the easy way to make coconut
burfi, no need to make sugar syrup
Ingredients:
- 1 1/2 cup Grated coconut
- 1 cup Sugar
- 1/4 tsp Cardamom powder
- Mawa 1/2 cup
- Ghee 2 tsp
- Almonds for garnishing
Method
- Heat heavy bottom pan on a medium high. Add grated coconut and fry till raw smell goes away, for around 8 to 10 mts.
- Once coconut gets cooked add sugar, mix and keep stiring continuously till the coconut is well incorporated with the sugar and the mixture starts to thicken up.
- Now add khoya and cardamom powder. Mix well and finally add ghee and cook till mixture leaves the sides of the pan.
- Grease the tray with ghee or butter and pour the mixture in to tray. Press well to make it even from all the sides. Chill for 1 hour.
- Once cooled cut square or diamond shaped burfi.
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