Coconut Burfi | Thengaai Burfi | Diwali sweets

I have never been a big fan of coconut burfi until I tasted my MIL's preparation. Lets come to that part later. Something about that overly sweet, chewy fudge is just not my type. And then after marriage I tasted my MIL's thengaai burfi. I would never say that it was love at first sight or rather say taste. It has made be go from a definite no-no to I-can-taste-one-piece. And that to me is a huge transition. The huss on the other hand is a lover for the sweet. And that is what tempted me to try this burfi for Diwali. It turned out well, it had to when you get the recipe, tips and tricks from the expert herself.

Prep Time: 10 mins; Cook time: 8-10 mins; Makes: 12 ~*What U Need*~ Coconut - 1 cup, grated Sugar - 1 cup Cardamom seeds - 1/8 tsp, crushed Cashews - 2 tbsp, broken Ghee - to grease tray How I Made it: Toast the cashews till golden brown. Grease a tray with ghee and set aside. Take a non stick pan, heat coconut and sugar together. Mix well. Continue heating in medium flame. The sugar will start melting. Continue cooking till the mixture starts leaving the pan and forms a mass with very little moisture content. Add the cashews and cardamom powder and mix well. Pour into the greased tray and smoothen the top. While still warm cut into pieces. Once completely cooled, remove from tray and store in air tight container.

Yummy burfi ready!!!

** My Notes:
** Donot cook till all the moisture leaves, the mixture will start to crumble.
** Donot allow the sugar to caramelize.
** If you are using frozen coconut, MW for 1 min till fully defrosted.
** I used frozen coconut, I just left it on the counter for 2 hours.

So thats it Folks...
With Love,

Signs off!!!