This is one of the easiest sweets to make and tastes delicious, if you are the kind who likes coconut macaroons or coconuts and sugar I was overwhelmed by how well liked it was by family and friends. T’is true that the proof of the pudding is in the eating… And it was all polished off, before one could say, (Quoting my wonderful, sweet-toothed dad) Jack Robinson. Why Jack Robinson, I have not figured out yet, but it sounds good and I am keeping it.
2 cups of freshly grated coconut
1- 1/2 cups white sugar
1/4 cup of water to dissolve the sugar
1 teaspoon cardamom -powdered from seeds
1 spoon of ghee to grease the tray into which you pour and cut.
In a wide pan, get sugar and water going. Mix in the cardamom powder. Wait for the the sugar to get slightly stringy and then add the coconuts. Keep stirring until it thickens and becomes a little stringier. Remove from heat and pour on readied tray and cut when hot …. Enjoy!
Secret tip: Take a few roasted cashews, crush and sprinkle before removing from heat.
From an email from a friend: I liked the taste of the burfi. The sweetness was perfect.