Cocunut Burfi/Thengai Burfi

Cocunut Burfi/Thengai Burfi

                               Cocunut burfi is very easy to prepare. I used to prepare cocunut burfi for krishna jayanthi celebration. Fresh cocunut gives rich color and very chewy to taste it. My very special recipe to serve for my friends. They love my burfi and very addicted to my taste. Try my version and enjoy it.

Ingredients:

• Grated Cocunut - 2 cup (Tightly filled)

• Sugar - 2 cup

• Milk - 1 cup

• Milk maid - 3 tbsp

• Ghee - 3 tbsp

• Cardamom Powder - a pinch (if needed)

Method:

• Take a kadai/ pan (non stick preferable) add one tbsp ghee and grated cocunut. Let them suate it for 2mins.(Note : should use fresh cocunut otherwise burfi will be changed into brown in color).

• After that add milk and suate it for 5mins.Then, add sugar into it. In a low flame allow sugar to get melts completely.

• When the sugar melts and started boiling, add ghee and cardamom powder.

• Simmer and cook stirring often. Atlast, add milkmaid into it.

• Cocunut mixture start foaming and leaves the sides of the pan. Take a small mixture and if u able make a ball of it. Then switch off the flame.

• Pour it in a greased tray or plate. After it cools a little cut into desired shapes.

• Store it in an air tight cointainer.

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