Coconut Burfee (Indian Coconut fudge) recipe
ingredients
3 cups (300 g) 11 oz Coconut (nariyal) powder
3 tbsp (60 g) 2 oz Sugar
5 tbsp (75 ml) 2 1/2 fl oz Water
1 drop Essence (sweet ittar)
a few strands Saffron (kcsar)
1 tsp (2 g) Green cardamom (choti elaichi) powder
Pistachios (pista) or silver leaves (varq) for garnishing
3 tbsp (60 g) 2 oz Sugar
5 tbsp (75 ml) 2 1/2 fl oz Water
1 drop Essence (sweet ittar)
a few strands Saffron (kcsar)
1 tsp (2 g) Green cardamom (choti elaichi) powder
Pistachios (pista) or silver leaves (varq) for garnishing
method
1. Heat the sugar and water in a pan. Stir continuously till the sugar is completely dissolved.
2. Bring the sugar syrup to the boil. Add coconut powder, sweet ittar, saffron, and green cardamom powder. Mix well.
3. Remove from heat and spread evenly on a greased Baking tray. Cool and cut into 8 pieces.
4. Garnish with pistachios or silver leaves.
2. Bring the sugar syrup to the boil. Add coconut powder, sweet ittar, saffron, and green cardamom powder. Mix well.
3. Remove from heat and spread evenly on a greased Baking tray. Cool and cut into 8 pieces.
4. Garnish with pistachios or silver leaves.
serving amount
serves: 4
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