Coconut burfi is a very famous sweet served in most of the marriages in tamilnadu. I do love it as a part of the marriage lunch menu however in our home we make it very rarely. Since kaju katli and "7 cake" are favourite burfi for my man I usually end up making them most of the festivals. Last weekend he suddenly asked to make this burfi and that's how this post was born.One good thing about this sweet is it needs very less ingredients. If you had never made any burfi's I would suggest to start with this one. Here goes the recipe.
Coconut
Burfi
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Ingredients
Preparation
1.
Grate the coconut. Do not grate till the end (brown skin) of the
shell. Pulse it for a minute in mixie
if needed (I dint do this step). Grease a plate and knife with ghee.
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Method
1.
In pan add sugar along with 1/2 cup water and bring it to boil.
Filter if there is any impurities. Keep stirring in medium flame till one
string consistency is reached.
2.
Add cardamom powder along with grated coconut and mix well. Keep
stirring for few more minutes till the mixture becomes thick and frothy.
Transfer to greased plate.
3.
Let the burfi cool down for 10 minutes. Cut into desired shapes
and store in air tight container.
Notes
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·
Pulsing the coconut would give smooth burfi
with better shapes.
·
To remove impurities from sugar syrup , add
one or two teaspoons of milk when syrup starts boiling. The impurities will
assemble in top which could be removed.
·
After one string consistency it took me around
5 minutes. Depending on the quantity, moisture content in coconut the time
may vary.
·
10 minutes is crucial. If you try to cut
before that you may find the paste somewhat oily and sticky. If you cool down
too much they will become hard.
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Simple and sweet !!
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