Week 2 Day 3 of BM #57 -
For the last post under Indian desserts, here is the humble coconut burfi which is my childhood favorite. My mom rarely use to make/makes this as my dad was/is sensitive to coconut. So my favorite jaunt was to my aunt's place. There I remember I used to hog these pure white beauties to my heart's content totally unmindful of the calories :).
The burfis I made are not the pure white kind as I could not remove the brown part of the coconut when shredding it. But nevertheless it was pure and unadulterated pleasure to enjoy these burfis. Next time I intend to use the frozen shredded coconut to simplify the process.
In my anxiety to taste these I removed them from heat before time and so had to be satisfied with a slightly softer version.
Coconut, grated 1 cup
Sugar 3/4 cup
Water 1/4 cup
Ghee 1 tsp (for greasing - optional if using parchment paper)
Method Of Preparation -
Grease a flat tray with raised edges. If you are like me, just spray some oil on the tray and layer a parchment paper.
Add the grated coconut, mix well and let it becomes single mass.
Quickly remove the onto the prepared tray, pat it flat and let it cool for a few minutes. Make markings with a sharp knife to divide into 1 inch squares.
Enjoy or store in an air tight container. I am sure they will be over before the need to store them arises.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57.
Preparation Time 15-17 min
Makes 12 nos