Coconut Burfi Recipe

Sweet Squares Made From Fresh Coconut Cooked in Milk

Butter an 8" round cake or pie pan; set aside.

Cook together over medium heat:

1 1/2 cups sugar

1/2 cup whole milk*

Simmer, stirring constantly, until the mixture makes a single thread when pinched between 2 fingers - about 226 degrees on a candy thermometer.

Then add:

2 cups shredded, unsweetened coconut (preferably fresh)*

1 1/2 teaspoons cadamom powder

pinch saffron-colored powder (opt. just for color)

Simmer over low heat, stirring constantly, for 5 minutes. Press the mixture into the buttered pan not quite to the edges and about 3/4" thick; let cool. Cut into 1 1/2" diamonds.

*A lower-fat milk can also be used, but the resulting mixture will be more crumbly. Fresh coconut is much better than dried in this recipe, but either form is acceptable.

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