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Sweet Coconut Burfi



  • 2 cups scraped coconut shreds
  • 1 cup sugar
  • 1 1/2 cups water
  • 2 tablespoons milk
  • 1 tablespoon ghee
  • 1/2 teaspoon cardamom powder
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  1. Heat a pan, add the coconut shreds and fry gently over moderate heat. When the coconut milk moisture is somewhat lessened, remove it from heat.
  2. In a separate vessel, boil water over moderate heat. When the water boils, add the sugar and keep stirring until the sugar water boils.
  3. Add the milk to the boiling sugar syrup. When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it. Stir constantly until the coconut and sugar syrup are blended thickly and stickily together.
  4. Add the ghee and cardamom seeds powder. Stir until the mixture looks thick, then remove from the heat and pour into a ghee-smeared table or plate.
  5. Flatten the surface evenly with the help of an oiled flat spatula.
  6. When cold, cut into squares or diamond shapes and serve.

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