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Coconut Burfi for the Diwali
Diwali is one of my favourite festival.It brings so much of happiness everywhere.And to celebrate the occasion I’m in full swing preparing sweets and savories.I have many recipes in my mind to try my hand.Yesterday I tried coconut burfi and seven cup burfi from one of my favourite blog Sharmis Passions.The first time I tried this burfi was a flop due to my negligence,second time was a superhit. Yesterday was a day with good and bad experiences.But then there is always something good waiting for you after some bad experience.We have to always move on in life.I want to thank from the bottom of my heart to all my well wishers and friends for always standing by me.
Recipe adapted from: Sharmis Passions
Recipe adapted from: Sharmis Passions
Ingredients:
Coconut-1 cup grated(Use the upper white gratings)
Sugar-3/4 cup
Water-1/4 cup
Cashewnuts broken-2 tbsp,roasted in ghee
Cardamom powder-1/4 tsp
Ghee-2 tsp +1 tsp
Method:
- Grease a square tin or a plate with a tsp of ghee.
- Take a thick bottomed kadai,mix water and sugar in it.
- Keep it on flame,stir it until the sugar dissolves.
- The mixture will start bubbling, keep stirring it until you get a single thread consistency.
- To check the single thread consistency take a drop of the syrup between your thumb and index finger,try to open your fingers slowly where you will see the single sticky sugar thread.
- At this stage add the grated coconut and keep stirring.
- When the mixture starts to bubble at the sides add ghee and roasted cashewnuts.
- Once the mixture starts to leave the sides of the pan and starts forming a thick mass switch off the gas.
- Don’t leave the mixture to get too dry.
- Immediately spread the mixture in the greased tray.
- Cut it into squares or desired shapes when it is still warm.
- Once you cut the burfi’s,don’t remove it immediately.
- Wait for an hour and slowly transfer it in the container.
- I refrigerated for few minutes before transferring it in the container.
- Refrigerate for further use.
