Coconut Burfi
Ingredients:
4 cups milk
½ cup heavy cream
1/3 cup turbinado sugar
1/3 cup shredded or flaked coconut
(unsweetened)
1 teaspoon vanilla
Methods:
In large heavy saucepan (preferable
nonstick) put milk and cream. Bring to a boil over medium-high heat, stirring
occasionally to prevent sticking. Stirring often and scraping the bottom of the
saucepan,
keep the milk boiling (but reduce the heat if the milk starts to boil
over). The milk will begin to thicken after approximately ½ hour. When the
boiling action slows to a rolling boil, reduce heat and add the sugar and
vanilla. Continue cooking, stirring constantly until a small amount of the
mixture dropped into very cold water forms a small, soft ball. Stir in coconut
and cook just 3 minutes longer.
Empty burfy onto a flat, buttered tray and
mold into a square ½-inch thick. Cool at room temperature. Cut into desired
portions.
This burfy can be made up to 2 days in
advance of serving, but must be refrigerated. Remove from refrigerator 1 hour
before serving.
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