Kobbari Burfi (Coconut Burfi)


2 cups grated coconut

1 1/2 cup sugar

1/2 cup water

1 tbsp ghee, melted

1/2 tsp cardamom pwd


Take a heavy bottomed vessel, add water and sugar and on medium low flame allow the sugar to dissolve and come to a boil. Stir it and allow the syrup to thicken. Let the sugar syrup cook and thicken till it reaches 2 string consistency. Test the syrup by using your thumb and index finger and touch the sugar syrup and as your stretch the syrup, it should form at least 2-3 threads. This takes approx 15-18 mts.

Immediately at this stage add the grated coconut, ghee and cardamom pwd and stir. Stir at regular intervals till the mixture appears thick and leaves the sides of the vessel. This could take about 15-18 mts. Turn off heat.

Immediately pour the mixture on to a greased thali (use ghee to grease) and spread out evenly with a spatula. Allow to cool and slightly harden.

Cut into desired shapes and cool completely before storing in an airtight container.

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Posted by on Mar 15 2015 Filed under Top Kitchen, Traditional Sweets. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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