For the third and final day, I've selected yet another traditional sweet - yummy and chewy coconut burfi. As children, this used to be our evening snacks when we came back from school. We could eat as much as we wanted without any guilty feeling of gaining weight like now. We loved them. The easily available ingredients and being easy to prepare, makes it possible to make it often. This, like sesame seeds laddoo, you will not find in sweet shops (different variety is available). My granny and mom used to make this very often but I learnt it from my sister when she visited our place. All thanks to my grandson, I'm learning how to make our traditional sweets so that he can also enjoy what we enjoyed as kids. Now for the recipe.
INGREDIENTS;
1. Sugar - 1/2 kg
2. Roasted gram - 2 tablespoons
3. Grated fresh coconut - 1no
4. Ghee - 100 ml
4. Cardamom - 4 nos
5. Water - as needed
1. Grease a tray with ghee and keep it ready.
2. Put the grated coconut in a blender and pulse it for a few seconds (should be coarse).
3. Take a heavy bottom pan/kadai add sugar and just enough water to cover the sugar and bring it to a boil.
4.Once it starts boiling, add a spoon of milk and keep simmering. Remove all the impurities floating on the top.
5. Add the grated coconut and cook for a few minutes on a medium heat. Then add half the ghee stirring all the while.
2. Put the grated coconut in a blender and pulse it for a few seconds (should be coarse).
3. Take a heavy bottom pan/kadai add sugar and just enough water to cover the sugar and bring it to a boil.
4.Once it starts boiling, add a spoon of milk and keep simmering. Remove all the impurities floating on the top.
5. Add the grated coconut and cook for a few minutes on a medium heat. Then add half the ghee stirring all the while.
6. Keep adding the left over ghee little by little as you cook till the mixture starts foaming.
7. Add the roasted gram and cook till it starts leaving the sides of the pan.
8.Remove from the heat, pour it into the greased tray and let it cool.
9.Once cooled, cut into desired shape and serve.
7. Add the roasted gram and cook till it starts leaving the sides of the pan.8.Remove from the heat, pour it into the greased tray and let it cool.
9.Once cooled, cut into desired shape and serve.
5 comments:
I love coconut barfi and yours looks so tempting.
Omg, this is my all time favourite thengai burfi looks lipsmacking.
We don't add ghee and dal to this burfi. However this is one yummy burfi.
Perfectly made coconut burfi,never used pottukadalai.
My fav burfi, but never added ghee and roasted gram.
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