Ingredients

The following ingredients have 4 Servings
  • 1 Cup Grated Coconut
  • 3/4 Cup Sugar
  • 5 Cashew Nuts
  • 2 Generous Pinch Cardamom Powder
  • 2 tsp Ghee

Instruction

  • First, measure and keep all the ingredients ready. Grease a plate/tray or butter paper with little ghee and keep aside. Grate or grind the coconut and don't use the brown part, discard it. Break cashews into small pieces.
  • In a pan, add little ghee and fry the cashews till golden colour. Keep by side. To the same pan, add the grated coconut.
  • Then add sugar and cook in low  flame for 2 to 3 minutes. Sugar melts and the coconut mixture loosens now.
  • Add cardamom powder and mix well. The mixture turns goey, continue cooking in low flame for another 2 minutes.
  • Then add fried cashews and little ghee (just for flavour, it's optional only).
  • Now bubbles starts to appear, be alert at this stage. The mixture leaves the sides of the pan and comes together as a mass. Immediately switch off the flame and pour it in the butter paper or plate.
  • Level the sides and top, act quickly as the mixture thickens soon. When it is still warm, draw lines and allow it to cool. Once cooled completely, remove the pieces carefully.Enjoy this Thengai burfi with kara boondi and filter coffee.