Whenever I travel, within the country or out of it to meet with family and friends, I always prepare something from my kitchen. I enjoy cooking for my family and friends. These days I am always careful about what I can take for everyone. With allergies becoming very prevalent among most people I want to be extra careful. This week I wanted to make the dairy free version of coconut burfi, as I have already posted on with dairy here. It is a stove top version and can be done easily.
Kadai or Wok
Measuring Cups and Spoons
Aluminum Foil lined Square Pan
Coconut - 3 2/3 cups ( I used the frozen kind defrosted)
Sugar - 1 1/2 cups
Ghee - 2 tbsp
Cardamom - 4 pods powdered
1. Heat the kadai with ghee. Once the ghee melts add the shredded coconut and cook it so that all the water would evaporate from the coconut.
2. Add the coconut sugar and mix well. the sugar will melt. Keep mixing the coconut and sugar until to comes together in a ball.
3. Transfer to a prepared tray and allow for it to set. Place it in the fridge and then cut them into squares.