The Sensitive Kitchen

Friday, October 24, 2008

Coconut Cream Burfi

This one takes longer to cook than the other sweets and is more finicky in texture and cooking time. But it's worth it: my Adri loves her coconut.

1 cup sugar
1/2 cup water
1/2 cup heavy whipping cream
1 cup finely shredded, unsweetened desiccated coconut (Let's Do Organic makes a good one)
1/8 tsp ground cardamom

Heat sugar and water in a 2-quart stainless steel saucepan. When mixture bubbles and sugar is completely dissolved, add cream. Return to boil, then add coconut and cardamom. Cook over medium-low heat until mixture is thickened and follows your spatula when you stir. This may take 15 minutes or more. Pour onto a Silpat, shape quickly, let stand till firm (will still be hot), then cut with the back of a table knife into squares. Cool completely on Silpat before storing in an airtight tin between sheets of waxed paper. Makes 20 burfi.

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