Thursday, January 20, 2011

Coconut Burfi

Other names - Thenga Burfi / Thenga burbi

Prep Time: 15 min

Cooking Time: 40 min

Yields: approx 15 to 20 pieces

  1. Fresh grated coconut - 2 cups2 cups grated coconut
  2. Cardamom powder - 1/2 tsp
  3. Sugar - 1.5 cups
  4. Water - 1/2 cup
  5. Melted ghee - 4 to 5 tbsp + to grease plate + to grease spatula
  1. Grease a small sized thaali/plate with melted ghee & keep aside.
  2. Heat a kadai on medium flame, add sugar and water; stir well until all the sugar has completely dissolved.
  3. Bring to boil & cook sugar syrup to 2 string consistency.
  4. Take a drop of the syrup on a plate, allow to cool, touch with your index finger & stretch it in between your index finger and the thumb.
  5. The syrup should form at least 2 to 3 thin thread like strings; this whole process takes about 15 min.
  6. At this stage, immediately add the grated coconut, ghee and cardamom powder and fold well.
  7. Stir & fold continuously at regular intervals for about 15 min until the mixture appears thick and starts leaving the sides of the kadai.
  8. Switch off gas & transfer contents immediately on to a greased thali and spread out evenly with a greased spatula.
  9. Let it become warm; cut them using a sharp knife as per desired shapes & sizes.
  10. Allow to cool; store in a dry, air tight container.
  11. Stays fresh for a week when stored at room temperature.
  • If you do not have a spatula, can use the plastic knife provided by the retail showrooms along with Mixie & Wet grinder packages.

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