Coconut Burfi (Coconut Cake) is one of the popular sweets prepared in many house-hold in South India, especially Tamil Nadu , on the occasion of Diwali. It is made with coconut and sugar. Children will love this for its sweetness.
Ingredients:
Coconut - 2 Cups
Sugar - 2 1/4 Cups
Ghee - 3 tbsp for cooking
Ghee - 3 tbsp for greasing
Cardamom powder - 1 tsp
Cashews (broken) - 20
Pre-requisite:
1. In 2 teaspoon of ghee, fry the cashews till light brown and keep ready for use.
Method:
1. Mix the coconut , 3 tbsp of ghee and sugar into a pan/kadai well and cook until the mixture starts getting very thick and stops sticking to the corners of the pan. (This takes approximately around 5 to 10 minutes).
2. Just before removing, add cardamom powder and mix well and remove.
3. Grease a plate with ghee and drop this thick coconut-sugar mixture into it and level with cashews on top of it and allow it to set for minimum 30 minutes.
4. Made horizontal and veritcal slits using knife (it appears like diamond slices) & make slice and remove.
Tips:
Don't allow the coconut-sugar mixture to dry up, while little moisture is left, remove it from the pan. If fried too much and all the moisture evaporates, the cake will not come in shape, the burfi will break.
Ingredients:
Coconut - 2 Cups
Sugar - 2 1/4 Cups
Ghee - 3 tbsp for cooking
Ghee - 3 tbsp for greasing
Cardamom powder - 1 tsp
Cashews (broken) - 20
Pre-requisite:
1. In 2 teaspoon of ghee, fry the cashews till light brown and keep ready for use.
Method:
1. Mix the coconut , 3 tbsp of ghee and sugar into a pan/kadai well and cook until the mixture starts getting very thick and stops sticking to the corners of the pan. (This takes approximately around 5 to 10 minutes).
2. Just before removing, add cardamom powder and mix well and remove.
3. Grease a plate with ghee and drop this thick coconut-sugar mixture into it and level with cashews on top of it and allow it to set for minimum 30 minutes.
4. Made horizontal and veritcal slits using knife (it appears like diamond slices) & make slice and remove.
Don't allow the coconut-sugar mixture to dry up, while little moisture is left, remove it from the pan. If fried too much and all the moisture evaporates, the cake will not come in shape, the burfi will break.
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