Ingredients:
1 Big Coconut (Scraped & Measured);
Sugar as per the measurement of the Coconut Scrapings
(i.e. if you get 2 Cups of Coconut Scrapings from
1 big Coconut – use the same measuring cup &
measure 2 cups of Sugar); Cashewnuts5-8
Tbspns (sliced fried in Ghee & kept aside);
Ghee 6 Tbspns; 4-6 Cardamoms Crushed;
Citric Acid a pinch; ½ Cup Coconut milk;
Food Coloring if desired.
P.N. To extract the coconut milk for the syrup
– take ¼ of the scraped coconut put into a mixie jar
add ½ cup warm water & grind nicely – strain
& squeeze out the milk to make up the quantity
required – if the milk is not sufficient add water for
the remaining quantity. (i.e. if you require 1 ½ cups
of Coconut Milk to make the Sweet, & if you
get only 1 cup of Coconut milk from the grinding – no
problem add ½ cup water to make up the 1 ½ cups. Do
not throw away the ground Coconut, put it back with the
other scraped Coconut & make the Sweet (Burfy).
Method:
Place a Wok on fire, add Sugar to the Coconut Milk &
continuously keep stirring for the Sugar to dissolves
& a thick syrup forms. Add the Coloring, scraped
Coconut & stir well. When the mixture begins to form
a ball & leaves the sides of the Kadai add the Elaka
Powder; fried Cashew nuts & mix well. Add the Citric
Acid & stir well – remove from fire – Spread on
a greased tray. Level the surface by tapping evenly. Let
it cool for a while, then cut into bits & leave to
cool down completely – put into an air tight container
& keep.
PN: You could
add 1 ½ - 2 Tbspns Coco Powder & make a double
layered Coconut Burfy. For this When you come to the
part when the Burfy is leaving the sides of te kadai –
remove ½ the quantity of the Burfy on to the greased
tray, level it out & leave it to set. In the
meantime to the other half
of the Burfy add the Coco Powder mix well & add on
top of the first layer
level it out let it cool down for a while – then cut
into desired pieces
& let it cool do!
*** For
Details about Ingredients , check your nearest Indian
Store
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