When Brad and I had our Vedic wedding ceremony, a coconut featured prominently in the ritual. After it was over we were told that we should take the coconut home and make something sweet with it.
Well. Brad and I had never cooked with a whole coconut before! We had only ever purchased canned coconut milk.
Internet to the rescue!
Brad read up on how to open the coconut.
I found a recipe for coconut burfi. There are a number of different styles of burfi (sometimes called Indian Fudge, the word means “ice” or “snow” in Hindi).
Here is the recipe we used…
|• 2 cups Scraped Coconut Shreds|
• 1 cup Sugar
• 1-1/2 cup Water
• 2 tbsp Milk
• 1 tbsp Ghee
• 1/2 tsp Cardamom Powder
How to make Coconut Burfi:
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.
Now in a seperate vessel, boil water over moderate heat.
When the water boils, add the sugar and keep on stirring till the sugar water boils.
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 till the coconut and sugar syrup are blended thickly and stickily together.
Now add the ghee and cardamom seeds powder.
Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.
Flatten the surface evenly with the help of an oiled flat slice.
When cold, cut into squares or diamond shapes and serve.
Ours did not turn out quite right. It didn’t gel the way it should have and was liquidy, like syrup with coconut flakes in it. I probably didn’t let it sit long enough! It was hard not to try to eat it immediately
Despite its strange appearance and the sticky fingers it gave us, it was super delicious! So I’m calling that a success.