Title: Coconut Burfi (South Indian Sweet)
Categories: India, Desserts, Submitted
Yield: 4 Servings

24 2/3 oz Sugar
2 Coconuts
1 1/4 oz Cashews
8 Cardam seeds; powdered
7000 cg Ghee (recipe)

PROCEDURE: Shred the coconut. Break the cashewnuts into small pieces &
fry them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the sugar
to it. After the sugary liquid is no longer thin, add the coconut shreds
and heat it until it turns thick.
After sufficient stirring, add the fried cashewnut pieces and ghee and
stir the mixture well. Add the powdered cardamom and mix it thoroughly and
stop heating.
Posted by Joell Abbott, reposted by DonW1948@aolcom

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip