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
The History of Recipes
Written cooking instructions as an idea can be found way back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these early cook books were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, there are a couple of books published in the 1300s ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the spicy food that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the rich people of the time. In the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, including spices such as basil and coriander. These new spices and herbs created a surge in cookery books, some of which still exist in academic collections. Over the next few hundred years, the powerful families of the West strove to lay on the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. Even so, it was during the 1800s the formal cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes common in their social group. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Coconut Burfi (South Indian Sweet) recipe.
