Coconut Burfi

Coconut Burfi

Coconut BurfiHow to Make Coconut Burfi

1 tsp butter

1 1/2 cup sugar

2 1/2 cup sweetened shredded coconut

1/4 cup nonfat dry milk

1/4 cup half half

3 tbsp ghee

1/2 tsp almond extract




1. line an Square baking pan with aluminum foil. Smear the foil with the butter; set aside


2. In a large deep pan bring the sugar and 3/4 cup water to boil. Continue boiling over

medium heat until the syrup  becomes gummy and reaches the thread stage  about 20

minutes. Add the coconut,nonfat dry milk,and half half, and stir constantly over medium

heat until thickens. Add the ghee and almond extract and keep stirring, turning the mixture

over to cook evenly  A fine white foam will appear around the edges of the mass after about

10 minutes;continue stirring until no more liquid is visible and it forms a single semidry mass.

Immediately turn into the butter foil and spread out to a 1/2 inch thick layer


3. After cooling for 10 minutes remove the foil from the baking pan and place on a cutting board

and cut into squares or diamonds. Serve when completely cool and you can store it an airtight container