My tryst with Coconut Burfi started years ago. In 2011, my attempt to make 'burfi' was a disaster, but a very tasty disaster. I called it - Not Raffaello!
While watching TLC on television, "Food Safari" by Maeve O'Meara was showcasing Indian food and in this particular episode an Indian woman "Rene Singh" showed her aunt's recipe of making 'coconut burfi'.
Find the link of that part of the said episode here.
As usual, I have NOT followed the recipe completely. I have used fresh coconut in my recipe and have NOT used water to help make balls. I feel that Ghee is better.
Ingredients:
Fresh dessicated Coconut - 200 gms
Dessicated dry coconut - 50 gms
Milkmaid / sweetened condensed milk / Mithai Mate - 375 gms (1 tin)
Cardamom - 2 , pounded
Almonds / cashew / pistachio - 2 tbsp , pounded
Ghee / clarified butter - 1 tbsp
Method:
Mix the fresh dessicated coconut, milkmaid, cardamom and pounded nuts together in a heavy bottomed vessel.
Heat this mixture on low flame till it starts coming together.
Now grease your hands with little ghee.
Make small balls of the heated mixture.
Roll in the dessicated coconut.
Cool to room temperature.
Store refridgerated.
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