Coconut Burfi South Asian Dessert

 

• 700 gm Sugar
• 2 Coconuts
• 35 gm Cashew nuts
• 7-8 Cardamom
• 70 gm vegetable oil

(1) Shred the coconut.
Break the cashew nuts 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.