Thursday, May 3, 2018

கருப்பட்டி தேங்காய் பர்பி / PALM JAGERRY COCONUT BURFI

I stopped using white sugar for the past three years. I tried to substitute with palm sugar in kheer, jams , coffee or tea. I bookmarked coconut burfi recipe from Chef Venkatesh Bhatt's show. Tried replacing sugar with palm jaggery and it tasted yum. Colour was not attractive like sugar burfi, but tasted yum. 



 INGREDIENTS

Grated coconut - 1 cup
Palm jaggery      - 1 cup
Cardamom powder - 1/4 Tsp 
Cashew powder 
(Coarsely grounded). - 2 tbsp
Ghee - 2 Tsp




METHOD


Dissolve the karrupatti or palm jaggery in water and strain it .




Let it boil  till and get thicken.


Keep a bowl of water, pour few drops of syrup in to that, if you able to roll like a ball, that's the consistency.



Add the grated coconut and casher powder in to that and stir well. Keep stirring on and off.


When it becomes thick add ghee and keep stirring.



When it leaves the pan, cones easily that s the stage.


Drop in a greased pan, if you can able to roll a ball, it's done.


Transfer to a greased pan and cut into pieces.




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