Coconut Burfi (South Indian Sweet) Recipe


Ingredients

24 2/3 oz sugar
2 coconuts
1 1/4 oz cashews
8 cardam seeds, powdered
7000 cg ghee (recipe)


Directions

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


Servings: 4 servings

 

 

Coconut Burfi (South Indian Sweet) Recipe brought to you by Recipe Ideas


Categories: Asian; Fruit; Indian; Southern


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It is quite possible to prove the history of transcribed cooking instructions way back into the distant past, certainly as far as the early Egyptians, and potentially, even further back. However, mostly, these ancient recipes were just primitive pictorial instructions for preparing meals.

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During the next few hundred years, the powerful families of the West competed to lay on the most exotic banquets, and as a result the best chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes of the day.

By the time we get to the twentieth century, recipe books are highly popular mostly due to increased literacy, people having increased leisure time and a general increase in wealth.

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We hope you enjoy this Coconut Burfi (South Indian Sweet) recipe.

 


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