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Saturday, 20 October 2012

COCONUT BURFI

COCONUT BURFI


INGREDIENTS

GRATED COCONUT- 1CUP

SUGAR- 1 CUP
WATER- 
GHEE


PREPARATION

PREPARE SYRUP WITH SUGAR AND WATER TO 2 1/2 THREAD CONSISTENCY


WARM COCONUT IN A PAN

ADD SYRUP
STIR WELL 
COOK TILL SOFT LUMP FORMS
REMOVE FROM FLAME

GREASE A PLATE WITH GHEE
SPREAD THE MIXTURE

COOL IT

SPRINKLE CARDAMOM POWDER

CUT INTO SQUARE

2 1/2 THREAD CONSISTENCY

MIX ENOUGH WATER TO COVER THE SUGAR

HEAT IT TO DISSOLVE SLOWLY, STIRRING IN BETWEEN

ONCE  THE SUGAR IS BOILING , DO NOT STIR MORE


OVER STIRRING WILL AFFECT THE CONSISTENCY OF THE SUGAR SYRUP WHILE BOILING


IF ANY CRYSTALS FORM AT THE SIDES OF THE PAN, WIPE IT WITH A CLOTH DIPPED IN WARM WATER

BOIL SYRUP IN A STEADY TEMPERATURE
WHEN THE SYRUP TESTED BETWEEN THE THUMB AND FOREFINGER, STRING APPEAR IN 2 OR 3 PLACES

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