Coconut Burfi - A South Indian Sweet
candies, indian, nuts
700 gm sugar
2 coconuts
35 gm cashewnuts
8 cardamom
70 gm ghee
Shred the coconut. Break the cashewnuts into small pieces and fry them in ghee. Powder the cardamom.
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.
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.
Pour the mixture onto a plate which could accomo- date sufficient thickness. Cut into rectangular pieces while hot.
NOTES This recipe is a translation from 'samaithu paar', a cook- book in Tamil.
CONTRIBUTOR Sridhar. sridhar@asuvax.eas.asu.edu
Yield: 1 servings