Traditional coconut burfi
Recipe by Susie Kelly
2 cups of grated coconut
2 cups of caster sugar
1/2 cup of water
handful of pistachio nuts (chopped)
6-8 cashews (chopped)
4 cardomon pods (without shell)
hint: you don't need to chop your nuts, you can just put them into a freezer bag and bash them with a rolling pin!
You'll need a non stick frying pan and a heatproof tin, greased and lined. I use a square brownie tin.
Prep. Time → 5 min
Cook Time → 12 min
1. grease and line your tin with greaseproof paper
Scatter the chopped pistachios over the paper
2. put the pan on full heat and add the water
when bubbles start to form add the sugar and stir
when the water thickens and becomes cloudy add the coconut
stir for around 10 minutes on a high heat until the burfi thickens
add the cashews and the cardomon seeds (throw away the shells) and stir
3. pour into the tin and press down
4. If the mixture is too thin it wont set, if it is too dry it will just crumble and wont stick. On a ceramic hob the whole process should take 12 minutes.
5. After 10/15 minutes, lift the solid square out of the the tin and cut into diamonds. Decorate as you please. I did mine with pink sugar, silver stars and edible glitter.
desserts November 14, 2011 01:16
Author My friend Sowmya - this is a traditional recipe from India
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