Today, being Valentine's Day, I have been seeing loads of recipes to suit the celebration mood. Personally, I am not the kind who looks forward to this day. Its like any other day for me. I have been looking for strawberry recipes to make best use of the seasonal availability. Of late, I was baking a lot of cakes/cupcakes. I wanted to make some Indian sweet for a change. Two days back, I asked my husband which traditional sweet he would want me to make. Husband's option was Coconut burfi. So I thought why not try adding some strawberry puree to my usual burfi. I wasn't sure if the sweet will set or not. I thought even if it doesn't hold shape, it will have a consistency of a halwa and can be eaten with a spoon. I went ahead and tried in smaller measurements, so that if it doesn't come out well, the wastage will be minimal. Probably, this is one of the few times, a recipe made in my kitchen makes it to the blog in the shortest time.
You need
- Fresh, grated coconut - 1/2 cup, packed
- Strawberry puree - 1/2 cup
- Sugar - 1 cup + 2 tblspn
- Ghee - 2 tspn
- Water - 1/2 cup
Take 6-8 strawberries and make a puree of it. No need to strain the puree. Make sure there is no pieces in it. Heat a kadai with sugar and half cup of water. Keep stirring till the sugar is fully dissolved. Let the syrup boil to one string consistency. Stir in the strawberry puree. Let it simmer for 3 minutes or so. By then the syrup will bubble. Add the grated coconut. Keep stirring. When it starts thickening, add a teaspoon of ghee. Continue stirring for another 10 minutes. When it starts bubbling from all sides, add the remaining ghee and cook for a minute or two. Transfer to a greased plate and level it using a greased katori with a flat base. It takes little more time to set than a regular coconut burfi.
The fruit flavored burfi was very tasty. Its difficult to stop with one. And adding the fruit puree gives a new flavor to the burfi and doesn't even remind you of the traditional coconut burfi. Its a completely new taste. I am glad I tried this.
