Sunday, July 17, 2011
My friends associate me with Coconut, a prime ingredient of the Kerala cuisine. Today it is time to put up on the web the recipe for this delicious but easy sweet - Coconut Burfee.
Now for the recipe:
Grated coconut - 250 grams
Sugar 250 grams
Milk- 2 teaspoons
Boil water in a wok. Add sugar. Add cardamom. Add milk. Continue boiling until the solution turns syrupy. A thick white frothy substance forms on top of the boiling solution. Take it with a spoon and throw it out regularly.
Fry the grated coconut a little bit to take away any excess moisture, do not let it change its white color.
At the exact time where the sugar solution turn syrupy add coconut and stir well.
Once properly mixed and you feel the mix is fluid enough, spread it on to a flat steel plate, smeared with ghee.
Leave it to cool for 2-3 hours. Cut into pieces and serve/eat.