Coconut Burfi
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Posted by:irt
This recipe calls for a syrup that is 2-1/2 thread consistency. This is a measure for syrup consistency that does not require a candy thermometer. For example, “two-thread consistency” is achieved when you take a small amount of syrup between your thumb and forefinger and gently pull apart (remove with a wooden spoon and let cool for a couple of seconds to avoid burning yourself!). If two threads of syrup form and do not break apart as you separate your fingers you have two-thread consistency. Similarly for three thread consistency. 2-1/2 threads is somewhere in between – one or more of the three threads breaks as you separate your fingers. Expect to heat the syrup for 15 to 20 minutes to achieve the right consistency, testing periodically. Preparation time does not include time for cooling.
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Ingredients
2-1/2 cups (250 g) finely grated coconut
1-1/4 cups (250 g) sugar
2/3 cup (150 ml.) water
1 tbsp. ghee
Directions
- Prepare syrup by combining with sugar and water and heating over medium heat to 2 1/2 thread consistency (see introduction).
- Heat the coconut and syrup in a saucepan over medium heat until mixture thickens (about 20 minutes).
- Coat a flat pan with ghee and pour the mixture, spreading evenly. Let cool for 1 hour.
- Sprinkle with ground cardamom and cut into squares or diamond shapes.
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