Thengai Burfi
Indian fudge with coconut, sugar and cardamom
Ingredients
- 1 cup fresh grated coconut
- 1 cup sugar
- ¼ tsp cardamom powder
- 1 tbsp ghee
Instructions
- Pulse the coconut in the mixie jar until coarse. Do not make into a paste. Grease a plate or tray with ghee and set aside.
- Take a wide bottomed non-stick pan and add sugar, 1/4 cup water. Mix well till sugar dissolves completely. Keep stirring and cook till one string consistency is reached.
- Add coconut and mix well. Keep stirring till the mixture starts to thicken. At this stage, add ghee and cardamom powder.
- Keep stirring until it thickens and forms a mass. Remove from heat and immediately pour into the greased tray. When it becomes slightly warm, cut into squares.
Notes
- To check one string consistency, wet your fingers and take a drop of syrup in between your thumb and index finger. If a single string is formed between the fingers, it means syrup has reached one string consistency.
- To get white coconut burfi, while scraping the coconut do not grate the brown portions.
- If using frozen coconut or dry shredded coconut, add ¼ cup water and microwave for 30 seconds. Drain excess water and use this water to dissolve sugar.