Education Recipe For Better Life: Cashew Coconut Burfi

For the final day of Diwali sweet and savories is a simple and exotic cashew coconut burfi.Coconut burfi is a traditional sweet and can be made in so many ways.

Today's version is a very simple one and doesn't need of any sugar syrup consistency.For an added and rich taste,here I have used some cashew powder.As we like slightly soft burfi and I made it such a way.If you want a crispy version then keep the mixture on the flame for another minute or two.

Cashew Coconut Burfi

Basic Information

Preparation time 20 minutes
Cooking time 15-20 minutes

Serves 10-12 pieces(depending on the size)

Ingredients

Ingredient	Quantity
Coconut(grated)	1 cup tightly packed)
Sugar	1- 1.25 cups
Whole Cashews/mundiri	15-20
Ghee/nei	3 tsp
Grated coconut	1 tbs
Cardamom powder/ellakai podi	1/2 tsp

Method

Pulse the cashews in a blender with intervals to a fine powder and keep it aside.Grease a tray with a tsp of ghee and set it aside.
In a pan take the grated coconut and sugar,sprinkle a tbs of water and turn on the flame.The flame should be in low to medium.Stir in continuously until the sugar melts.

Once and the mixture becomes thick add in the powdered cashews and cardamom powder.Mix it well and stir it for a minute and add in 2 tsp of ghee.Stir it until the mixture leave the sides of the pan.

Now take it out from the flame and pour it on the greased plate or tray.Level it with a greased spoon or spatula.After 10 minutes with the help of a knife or pizza cutter mark lines to cut it into desired shape.Gently remove the pieces from the tray after it cools down completely.

Store it in an air tight container.

Here I have used 1 cup of sugar for 1 cup of grated coconut and the sweet was perfect for us.If you need more sweeter burfi,then it can be increased up to 1.25 cups.
Stir in continuously to prevent burning.
Once the mixture becomes thick and bit difficult to stir then it has reached the consistency and need to be taken out from the flame.
While pouring it on the tray sometimes the mixture might be in a runny consistency but after cooling it will be perfect.