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A classic South Indian sweet made from fresh coconut and sugar, cooked to a fudgy consistency. These delicate, melt-in-your-mouth squares are fragrant with cardamom and perfect for festivals.
Prepare the setting tray: Take a square tray or a steel plate. Grease the bottom and sides generously with ghee. Set it aside. This needs to be ready before the mixture is cooked.
Make the sugar syrup: In a heavy-bottomed pan, combine the sugar and water. Heat on medium flame, stirring until the sugar dissolves completely. Bring the syrup to a boil and cook until it reaches a one-string consistency. To check, take a drop of syrup between your thumb and index finger; a single thread should form when you pull them apart. This takes about 5-7 minutes.
Cook the coconut mixture: Once the syrup is ready, reduce the flame to low. Add the grated coconut and mix well. Continue to cook on low-medium heat, stirring constantly to prevent it from sticking or burning. Cook for about 8-10 minutes until the mixture thickens and starts to leave the sides of the pan, forming a single mass.
Add flavorings and set the burfi: Turn off the heat. Immediately add the 2 tbsp of ghee and cardamom powder. Mix well until everything is combined. Quickly transfer the mixture to the greased tray. Use a spatula or the back of a greased spoon to spread it evenly to about half-inch thickness.
Garnish, cool, and cut: Sprinkle the chopped cashews over the top and gently press them in. Let it cool at room temperature for about 15-20 minutes. It should be firm but still slightly warm. Use a sharp, greased knife to cut into square or diamond shapes. Allow it to cool completely for another hour before separating the pieces.
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A classic South Indian sweet made from fresh coconut and sugar, cooked to a fudgy consistency. These delicate, melt-in-your-mouth squares are fragrant with cardamom and perfect for festivals.
This south_indian recipe takes 35 minutes to prepare and yields 8 servings. At 264.99 calories per serving with 1.02g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Replace the ghee with coconut oil or a neutral-flavored vegetable oil for greasing and in the mixture.
Use 2 cups of fine desiccated coconut instead of fresh. Add 2-3 tablespoons of milk or water along with the coconut to rehydrate it.
To make this dairy-free, substitute ghee with an equal amount of coconut oil.
Simply omit the cashew garnish. You can use edible silver leaf (vark) or melon seeds for decoration if desired.