Preparation time 5 mins | Cooking time: 15mins | Cooling time : 45min-1 hour (approx)
- 2 cups or grated white flesh of 1 medium size coconut
- 50gm (1/2 cup) cashewnuts coarsely powdered (optional)
- 1-1/2 cups sugar (regular)
- 3/4 cup water (approx)
- 3-4 tsp ghee + extra for greasing the plate
- 3-4 cardamom pods powdered
1. If using, coarsely powder the cashewnuts and mix with the coconut. Grease a 8 or 9″ steel plate with tall sides with ghee and keep it ready.
2. In a heavy bottomed pan or kadhai (wok) melt the sugar & water until you arrive at a thick syrup like consistency (the sugar granules have dissolved). Stir until the syrup has reached a one-string consistency. Add the coconut & cashewnut mixture and cook stirring continuously on a medium flame until the mixture thickens.
3. Add the ghee and continue to stir, reduce flame to avoid scorching. When the mixture begins to leave the sides of the pan it is ready (takes about 10-12mins). If you cook beyond this point the mixture will begin to lose moisture and start to brown which we want to avoid.
4. Turn off the flame & quickly transfer the contents into the prepared pan – there is no need to smoothen the surface perfectly, just ensure that the mixture has been spread evenly.
5. Place the plate on a wire rack/metal mesh to cool. After about 7-8 minutes run a knife along the surface to make diagonal cuts (or whatever shape you desire). Let it cool completely before cutting out the pieces.
Addition of cashewnuts brings in a nice nutty flavour to the burfi. Do ensure that you don’t powder it too much. Just pulse them a couple of times in a dry grinder without any traces of moisture else it will turn into a paste and the mixture wont harden properly once spread onto the plate
What is one string consistency – Carefully scoop out the sugar syrup with a spoon and cool it a bit, dip your index finger into it and press the liquid between your index finger and thumb – the syrup should form a string without breaking.