Coconut burfi, a name familiar to one and all as ” Khobbare mittaye” was prepared quite often earlier. But, with the changing trends and eating habits, these sweets make an occasional comeback during festivals as Dasara and Diwali.
At times, when piles of coconut are lying in the refrigerator during certain religious ceremonies. this is the immediate sweet that comes to my mind. It is liked by all at home.
This sweet can be made easily with only four ingredients, coconut, sugar, milk and a little bit of ghee for greasing, Cardamom powder and cashews are taste enhancers. Now, without much ado, let me get to the recipe.
- fresh coconut grated 2 cups
- sugar 1 1/2 cup
- milk 1 cup
- cardamom powder 1/2tsp
- cashew pieces a few
- Grate the coconut slowly , assuring that no big chunks are into it.
- Take a thick bottomed kadai, and add the coconut, sugar and milk and keep on a low flame.
- Keep stirring ocassionally, though later you need to keep a watch of it.
- Slowly ,the milk boils , sugar dissolves and soon evaporates and begins to form a thick consistency. The colour changes to pale pink.
- Add the cashew pieces, and cardamom powder , mix well.
- Grease a plate ,and slowly pour it into it.
- Let cool for sometime.
- Cut into pieces and store in a container. It is ideal to consume it within a few days as fresh coconut is used here.
Take a tip : A few strands of saffron can be added to it.