Coconut burfi (south indian sweet)

Yield: 4 Servings

Measure Ingredient
24⅔ ounce Sugar
2 Coconuts
1¼ ounce Cashews
8 Cardam seeds; powdered
7000 cgs Ghee (recipe)

PROCEDURE: Shred the coconut. Break the cashewnuts into small pieces & fry them in ghee. Powder the cardamom.

Heat water in a vessel containing ¼ 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

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