Through The Looking Glass

"See the world through the eyes of a creative contributor who loves to illustrate the small
adventures that life creates. My hope is to put down in words and portraits especially those things that are apparent yet not always on parchment. Today unique thoughts, accounts, illustrations, and experiences may not remain distinctive but satisfaction can still be derived from the recognizable sentiment of them and from the faithful bonds they create."

Friday, April 2, 2010

~Coconut Burfi in Mango Sauce~

A heavenly delight, these simple coconut burfis can be made in minutes for dessert.

  • Cardamom ~ 5-7 pods ~ shell then pound seeds to produce fine powder
  • Finely shredded unsweetened coconut ~ 1/4-1/2 cup
  • Condensed Milk ~ 4-8 tbsp
  • Mango Pulp ~ 2-3 tbsp
  • Oil ~ if needed
1. Place coconut in non-stick pan. If no non-stick pan, heat small amt. oil first, then add coconut.
2. Stir consistently until you smell the coconut. Do not brown.
3. Add the cardamom powder and mix well.
4. Now add the condensed milk until every bit of coconut sticks together. Mash together for 1 min.
5.  Take coconut and place on plate or pan where it can be evenly flattened. Cut into desired shape or roll with hand to make small balls.
6. Place in desired dish and add small amount of mango pulp. 

~Serve warm or cooled down. Burfis may be served without added mango pulp.

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