Indian
Total Time
55 mins
24
– Grate the coconut and make sure you grate them in such a way that there is no brown skin in the gratings. – In a small pan, heat a teaspoon of ghee and fry the cashews. Keep it aside.
– Grease a platter with ghee and keep it ready. – In a wide pan, add the sugar and water and let it come to a boil. Let the sugar syrup come to a softball stage. This is a stage when you drop a little bit of syrup in cold water, it forms a chunk and you could form a softball out of this.
– At this stage, add the grated coconut to the syrup and mix well. The syrup will liquefy a bit after adding the coconut. Keep mixing the mixture. – Now when the mixture bubbles up and thickens a bit, add the fried cashew and the remainder of the ghee.
– Keep stirring until the whole thing comes to a thick mass and starts leaving the sides of the pan. – At this stage drop the burfi into the greased pan and level it out with a spatula.
– When the burfi is still warm, make cuts in the burfi. – When entirely cool, remove them and store them in an airtight container.