The weather has started to change and feel like early winter this year. Behind our house its dark woods, so nowadays it is always dark and gloomy even if the blinds are opened. Therefore, I am getting out of interest from clicking the pictures even though I cook. .As usual, there are tons of excuses for ignoring the blog ;). My DH loves coconut burfi (The traditional South Indian burfi), and I also noticed that I have not posted the recipe earlier.So, I prepared it last week
Thenga Burfi / Coconut Burfi
Yields 20 large bars
4 cups shredded coconut
2 1/2 cup sugar
2 cups of water
3/4 tsp powdered cardamom
1 tbsp + 1 tsp Ghee
1.Shred the coconut using the grater.Try to avoid the brown skin.(If you notice few in these pictures, please ignore ;) )
2.In a heavy bottomed pan, add water and sugar and bring to a 2 thread consistency.This can be checked by touching the sugar syrup in between the thumb and the index finger. While doing so, if the syrup forms two lines,That is what is two string consistency.The syrup will be thick.
3.Reduce the flame to low, add the shredded coconut and stir continuously until amost all the moisture is gone and the coconut mixture starts moving to the center(but still some moisture is left), add 1 tablespoon ghee(gives a good flavor to the burfi) and stir until all the moisture is gone and the mixture forms a lump in the center.
4.Transfer the mixture to the greased plate and evenly spread the mixture.With the back of of spoon, press the mixture to the plate.
5.The fudge hardens quickly, so cut into desired shapes and once its completely cool remove from the tray, moving the side bars first.