Coconut Burfi

Von Swasthi's Recipes · 45 Min.

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Zubereitung

1. Grease a pan and, if you like, line it with parchment paper.
2. Heat 1 tablespoon ghee in a pan and fry the cashews until golden; remove to a plate.
3. Stir the coconut and milk together and bring to a boil over medium-high heat.
4. Lower the heat and cook until the milk has evaporated. Stir in the sugar and cook until all moisture is gone.
5. Add the ghee and keep stirring until the mixture is dry and pulls away from the pan.
6. Press the mixture with a spatula; if moisture remains, keep cooking to dry it.
7. Keep stirring until the mixture is dense, thick and sticky, very aromatic, and leaves the pan. Cook a little less for a softer set.
8. Stir in the cardamom, spread the mixture in the greased pan and press it down.
9. Sprinkle the nuts on top and leave at room temperature for 3 to 4 hours to set.
10. Slice the burfi and leave at room temperature for 8 to 10 hours to set fully. Cool and store in an airtight jar.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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MilchMandelKokosnussCashewkernKondensmilch