Coconut Burfi (south Indian Sweet) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
24 2/3 ounce: Sugar,
2: Coconuts,
1 1/4 ounce: Cashews,
8: Cardam seeds, powdered
7000 centigram: Ghee, recipe
Directions:
PROCEDURE: Shred the coconut. Break the cashewnuts into small
pieces & fry them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the
sugar to it. After the sugary liquid is no longer thin, add the
coconut shreds and heat it until it turns thick.
After sufficient stirring, add the fried cashewnut pieces and ghee
and stir the mixture well. Add the powdered cardamom and mix it
thoroughly and stop heating.
Posted by Joell Abbott, reposted by DonW1948@aolcom
Source from luhu.jp
pieces & fry them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the
sugar to it. After the sugary liquid is no longer thin, add the
coconut shreds and heat it until it turns thick.
After sufficient stirring, add the fried cashewnut pieces and ghee
and stir the mixture well. Add the powdered cardamom and mix it
thoroughly and stop heating.
Posted by Joell Abbott, reposted by DonW1948@aolcom
Source from luhu.jp