Coconut Burfi

Ingredients:

(MAKES 12 – 14 PIECES)

Coconut, - 1 cup grated, heaped

Sugar - 1 cup

Elaichi powder - 2 pinches

Cashews - 5 

Ghee - 1 tsp

Method:

Take a pan and fry cashews till golden brown and set aside. Keep a tray ready greased with ghee. Heat coconut and sugar together. Mix well. Continue heating with constant stirring in medium flame. The sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Color should not change. If you keep stirring even after the consistency reaches, then the sugar will get caramelized and color will start to change. Add cashews, elaichi lastly. Pour immediately to the greased tray and level it with a greased aluminium foil to give it a smooth finish.  Wait for 10 minutes and cut into pieces while it is still warm. If you set the mixture in tray for so long until it cools down, then it will be difficult make pieces.

Recipe Courtesy: Rak's Kitchen

Sending this recipe to "Tried and Tasted - Rak's Kitchen" event hosted by Sowmya of Nivedhanam and Lakshmi of Kitchen Chronicles.