Ingredients
Wet Coconut - 2 cups (finely grated)
Sugar - 1/2 kg
Malai (double cream) - 1 cup
Gram flour - 2 tbsp
Ghee - 2 tbsp
Procedure
Heat 2 tbsp of ghee in a frying pan. Add the gram flour to it and fry for 2 to 4 minutes. Now add coconut, sugar and double cream on low flame with constant stirring. You will need to fry for around 15-20 minutes till coconut releases the water completely. Now take it off from the flame.
Take a flat based plate and apply ghee to it. Pour the above prepared Coconut mix in the plate and spread evenly. Cut into diamond shaped or square pieces and allow to cool. And your delicious coconut burfi is ready to savor.
Author's Note
This can be preserved for around a week. But the earlier you consume the better the taste would be. Don't fry the coconut for too long to burn it.
Sunday, January 13, 2008
Coconut Burfi
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2 comments:
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Thanks Vinho for the encouragement. I was on a haitus for some time. But now planning to resume my hobby. Will keep in touch.
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