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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.
Category Desserts
Servings 12 Serving Size 1
Calories 346 Protein g
Fat 23 g Carbohydrates31 g

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