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Coconut burfi (south indian sweet)

Yield: 4 Servings

24 2/3 oz Sugar 2 Coconuts
1 1/4 oz Cashews 8 Cardam seeds; powdered
7000 cg Ghee (recipe)

PROCEDURE: Shred the coconut. Break the cashewnuts into small pieces & fry them in ghee. Powder the cardamom. Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the sugary liquid is no longer thin add the coconut shreds and heat it until it turns thick. After sufficient stirring add the fried cashewnut pieces and ghee and stir the mixture well. Add the powdered cardamom and mix it thoroughly and stop heating. Posted by Joell Abbott reposted by DonW1948@aolcom

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Asian Recipes » Indian Recipes » Mexican Recipes
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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More