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Coconut
Burfi - A South Indian sweet
from Sridhar.
- 700 gms Sugar
- 2 Coconuts
- 35 gms Cashewnuts
- 7-8 Cardamom
- 70 gms vegetable oil
(1) Shred the coconut.
Break the cashewnuts into small pieces and fry them in oil.
Powder the cardamom.
(2) Heat water in a vessel containing 1/4 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.
(3) After sufficient stirring, add the fried cashewnut pieces
andoil/margarine and stir the mixture well.
Add the powdered cardamom and mix it thoroughly and stop heating.
(4) Pour the mixture onto a plate which could accomodate sufficient
thickness.
Cut into rectangular pieces while hot.
NOTES This recipe is a translation from 'samaithu paar', a cook-book
in Tamil.
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