Kobbari Burfi Recipe


Coconut, grated - 1 cup heaped
Sugar - 1 cup
Elachi powder - 2 pinches
Cashews - 5
Ghee - 1 tsp


    Take a pan and fry cashews till golden brown and set aside.Keep a tray ready greased. Heat coconut and sugar together. Mix well.1-burfi
    Continue heating with constant stirring in medium flame. the sugar will melt and form a thick liquid. Continue this until the mixture starts leaving the pan and forms a foamy whitish bubbles while stirring. Colour should not change. Add cashews, elachi lastly.2-burfi
    Pour immediately to the greased tray and level it with a greased aluminium foil to give it a smooth finish. Cut in to pieces while it is still warm.

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