Coconut Burfi

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate


  • Prepare syrup with sugar and water to 2 1/2 thread consistency.
  •  Use method as shown in introduction.
  • Warm coconut in heavy saucepan, pour in the syrup.
  • Stir well and cook till soft lump forms.
  • Spread in a greased plate. Cool.
  • Sprinkle cardamom powder (optional)
  • Cut into squares, store in airtight container. 
 Making time: 30 minutes
 Makes: 20-25 pieces
 Shelflife: 2 weeks

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