Coconut/Thengai Burfi is one of the signature dish of Amma. She makes it often at home. Many variations can be done to this burfi. But amma always follows the traditional method. I sometimes add few tablespoons of roasted besan flour or some milk. This is the traditional recipe with a slight change in flavor. Usually, cardamom powder is added. My MIL adds cloves instead.Since it is always cardamom for sweets, I find adding cloves gives a very different flavor, which is nice for a change.Fresh Grated coconut - 1 cup
Sugar - 1 1/2 cups
Ghee - 4 tblspn
Cloves - 6 nos
Water - 1 cup
Preparation
When you grate the coconut, grate only the white part. Don't grate the bottom brown part. This is to ensure the white color for burfi. Pulse the grated coconut for few seconds in mixie to get a fine texture. This is optional
Heat a kadai with water and sugar.
When sugar is fully melted, add a teaspoon of milk. Impurities, if any will float. Remove and boil the syrup to one string consistency. To test for consitency, if you drop a teaspoon of syrup , it should fall like a thread.
Stir in the grated coconut. Add a teaspoon of ghee. Keep stirring.
It will start thickening and it will froth from all sides.
Add crushed cloves.
When it starts crystallizing on the edges, transfer to a greased plate.
Flatten it evenly using a greased cup (katori/dawarah) which has a flat base.
When cool, mark and cut into pieces.
I am sending this to Think Spice -Think Cloves event hosted by Gretchen for April, originally started by Sunita
