Besan (Gram flour) - 1/2 cup
Fresh grated coconut - 1/4 cup
Sugar - 1 1/4 cup
Ghee - 3/4 - 1 cup
Broken cashews - 3 tablespoon
Cardomom powder- 1/8 tsp.
METHOD:
METHOD:
Grease a tray with melted ghee and keep aside.
Grate coconut, slightly grind in mixie, just a whirr and keep aside.
Sieve and dry roast besan until good aroma comes. Keep aside. Fry cashews in a spoon of ghee until golden brown. Keep ready.
Grate coconut, slightly grind in mixie, just a whirr and keep aside.
Sieve and dry roast besan until good aroma comes. Keep aside. Fry cashews in a spoon of ghee until golden brown. Keep ready.
In a pan add sugar and little water to immerse sugar and bring it to one thread consistency.
At this stage, add coconut gratings and roasted besan, mix well without lumps, add ghee little by little. Keep stirring. Add ghee-fried cashews and cardamom powder.
When the mixture leave the sides of pan and is little thick, pour into the greased tray, tap the tray and level the surface. When warm cut it into desired shape.
At this stage, add coconut gratings and roasted besan, mix well without lumps, add ghee little by little. Keep stirring. Add ghee-fried cashews and cardamom powder.
When the mixture leave the sides of pan and is little thick, pour into the greased tray, tap the tray and level the surface. When warm cut it into desired shape.
Besan coconut burfi is ready.
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