Coconut Burfi

A very tradition Tamil / South Indian sweet.

700 gms Sugar
2 Coconuts
35 gms Cashewnuts
7-8 Cardamom
70 gms Ghee

Shred the coconut. Break the cashewnuts into small pieces and 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.

Pour the mixture onto a plate which could accomodate sufficient thickness. Cut into rectangular pieces while hot.
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