Easy Coconut Burfi / Nariyal Methai (Fiji Indian Style)

Ingredients:

• 2 1/2 Cups Shredded Coconut / Desiccated Coconut / Fresh
Coconut
• 2 Cup Raw Sugar / White Sugar ( Or according to taste)
• 1/2 Cup Water
• 4 Cardamom Pods Crushed
• 1 Tsp Melted Ghee ( Greasing)
• Small baking tin or glass dish

Method:

1) Use the melted ghee to grease the baking tin so the burfi comes out easily after it sets and put it
aside.
2) Take a non-stick frypan, put it on low heat, add the shredded coconut and dry roast it until you get a light golden brown colour. Take it out in a dish and put it aside.
3) To make the sugar syrup, take the same non-stick pan, wipe it clean, put it on medium heat, add sugar, water and cardamom powder , give it a mix and heat it until all the sugar has dissolved and bring it to a boil.
4) When it starts to boil, boil it for 3 minutes or until the syrup becomes sticky and has a 1 thread consistency. To check this , take a little bit of syrup in a spoon, let it cool slightly, touch the syrup with your forefinger and thumb together and slowly pull it apart. A thread should form.
5) Add coconut, mix it well and cook it for 3 - 4 minutes or until the mixture thickens slightly stirring it continuously.
6) Pour it into your greased tin, spread it evenly using a teaspoon, cut it into any shape or size you like.
7) Let it cool down for 1 hour before taking it out of the tin.
8) Enjoy.

Tip:

1) Left over coconut burfi or methai can be stored in a sealed container in the fridge or at room temperature.
2) For a creamier taste, add 1/2 cup milk powder with the coconut.
3) For chocolate coconut burfi, add 1 cup chocolate chips or 1/4 cup cocoa powder.

свернуть