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Apr 19, 2013


Coconut Burfi is a very popular Indian sweet. Fresh grated  coconut cooked in cardamom flavored sugar syrup. You can have it as a dessert or as a sweet snack or just like that.  It has a shelf life of about 10-15 days so you can make in advance and keep it ready to serve when needed. In hot summer days you can keep it for about a week.
Fresh Shredded Coconut –            2cups
Sugar                                         1 ½ cups
Fresh cardamom Powder -           1 tbsp.
Ghee                                      -   1 tbsp.
Milk                                           4 tbsp.  

  •  Heat the heavy bottom pan. Add grated coconut, milk and sugar.
  •  Heat and stir continuously, so that it does not stick to the bottom.
  • Stir constantly till the coconut and sugar syrup are blended thickly and stickily together. 
  • Now add the ghee and cardamom seeds powder. 
  •  Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate. 
  •  Flatten the surface evenly with the help of an oiled flat slice. 
  •  When cold, cut into squares or diamond shapes and serve .
  • Be very careful while cooking this dessert as even a few extra seconds can cause the barfi to harden up.
  • When the mixture is simmering, you can add 1 tablespoon of  Bengal gram(Besan) flour  fried in a little ghee and added.

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