After a break i am again to celebrate New Year 2011, with a sweet recipe. We had a great vacation with our family and to add more joy we had a bloggers meet in Chennai and it was nice to fellow bloggers in person.
This recipe i learnt from my MIL . She welcomes us with this sweet whenever we go to India. I wanted to try this on my own this time and i made this under her supervision and it came out really well.You can make this sweet for Diwali too. In our home, this cashew coconut burfi is the first one which will be prepared for Diwali.
Preparation time: 30 minutes. Cooking time: 20 minutes. Yields: 30 burfis
|CASHEW NUTS||1 CUP|
|SCRAPPED COCONUT||1 CUP|
|BESAN FLOUR||1 1/2 TBLSP|
- Bring the milk to boil.
- Soak the cashews in the milk for 1/2 an hour.
- Grind the coconut in a mixie by adding a very little water to it.
- Grind the cashews into a smooth paste. Use the same milk to grind.
- In a Kadai add 1 tables of ghee and add the besan flour to this.
- Just fry it till a nice aroma arises. Be careful, not to get it burnt.
- Take a heavy bottomed Kadai and add the cashew paste,coconut paste, besan, and sugar.
- Mix it nicely and stir continuously.
- Be careful not to get it burnt.
- Check whether it is done or not, by taking out a tiny portion of the mixture and allow it to cool.
- After that if it becomes firm just switch off the flame.
- Other wise stir for few minutes.
- Grease a plate with 1 tables of ghee and transfer the mixture to this plate.
- Spread this evenly and cut into desired shapes.
- Allow it to cool for 1 hour.
- Using a knife take out the burfies.
- Store it in a air tight container.
- This recipe yielded 30 burfies of the size captured in the above picture.
- If you want this to be more rich you can increase the quantity of cashew nuts and lessen the coconut.
- This burfi can stay for 15 days in normal room temperature.