Coconut Burfi - Prathima Bhandary
Ingredients
1.Fresh grated coconut – 1 and 1/2 cup
2. Wheat atta – 1/2 cup
3. Grated jaggery – 1 and 1/2 cup
4. Pure ghee – 4-5 Teaspoons
5. Cardamom 5-6
6. Cashews
Method
2. Wheat atta – 1/2 cup
3. Grated jaggery – 1 and 1/2 cup
4. Pure ghee – 4-5 Teaspoons
5. Cardamom 5-6
6. Cashews
Method
In the pan adding gee roast the wheat flour on a medium flame.colour of wheat flour changes to little brownish, keep stirring continuously while roasting you can switch off the stove when you smell the aroma in the kitchen. Take a wide vessel add jaggery, water and cardamom powder, mix them well and heat on a stove to make a thin syrup. Mix the roasted wheat flour and coconut in the syrup and mix well. Remove the mixture from the pan and to a greased plate. Cut into pieces and garnish with cashews.
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