Kugan's Kitchen Part 6

[kugan98]

Here in Malaysia, we make coconut candy with evaporated milk, colour, rose essence.
In India it is slightly dufferent, white in colour and fresh milk, Try it friends.

COCONUT BURFI INDIA STYLE

Ingredients:

1 cup grated coconut, only white.
1 cup sugar
½ cup fresh milk
1 tbs ghee
1 tbs cashew nuts broken
¼ tsp cardamom powder

Method:
Add little ghee and fry the cashew nuts, remove.
Apply little ghee to a plate and keep aside.

Pour the sugar in a heavy bottomed pan.
Add in the fresh milk. Slowly boil the milk and the sugar.
The sugar will disslove in the milk, and will bubble up boiling.
Add in the cardamom powder, mix well.

Add in the grated coconut, and keep on stirring on medium heat.
Add in the cashew nuts and keep on stirring, till the mixture leaves the sides.
Pour the mixture on the tray and level it.
Cut into slices when cooled a bit.

You will get white coconut slices.

( I over cooked a bit) shy.