Coconut Burfi (south Indian Sweet)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Desserts, India, Submitted | 4 | Servings |
INGREDIENTS
| 24 2/3 | oz | Sugar |
| 2 | Coconuts | |
| 1 1/4 | oz | Cashews |
| 8 | Cardam seeds, powdered | |
| 7000 | Ghee, recipe |
INSTRUCTIONS
PROCEDURE: Shred the coconut. Break the cashewnuts into small pieces & fry them in ghee. Powder the cardamom. Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick. After sufficient stirring, add the fried cashewnut pieces and ghee and stir the mixture well. Add the powdered cardamom and mix it thoroughly and stop heating. Posted by Joell Abbott, reposted by DonW1948@aolcom File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 696
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 109.9mg
Potassium: 261mg
Carbohydrates: 178.6g
Fiber: 1.1g
Sugar: 177.2g
Protein: <1g