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DIWALI SPECIAL COCOCUNT BURFI
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Ingredients
2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder
Method:
- Mix both types of coconut in a large heavy
pan.
- Add Add milk and cook till bubbes appear.
- Continue cooking, stirring continuously,
for 10-12 minutes.
- Simultaneously, boil sugar in 1/2 cup
water to make 2-1/2 thread syrup. (refer sugar
syrup)
- Pour into coconut, stirring gently and
continuously.
- Add butter, and continue stirring, till a
soft lump is formed.
- Empty into greased large plate, pat even
very lightly.
- Cool and cut into squares.
- Cool and set completely before
transferring to container.
- Store in airtight containers.
Note: Never use the brown skin of the
coconut while grating, or scrapping. Use the
whitest possible. Otherwise the burfi will get
discoloured, though taste will not differ much.
Making time: 45 minutes
Makes: 25-30 pieces
Shelflife: 2 weeks
Nutritive value per piece
| Protein |
: |
0.69gms |
| Fat |
: |
4.97gms |
| Minerals |
: |
0.18gms |
| Fiber |
: |
0.3gms |
| Carbohydrate |
: |
11.6gms |
| Energy |
: |
93.9kcal |
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