Coconut Burfi with Rose Syrup
For the final day of Week 2 of BM 76, am here with a quick and easy coconut burfi. Make it with freshly grated coconut or store bought frozen and grated coconut its for sure the burfi is going to turn tasty and yummy. I remember my mom used to make coconut ladoo either with sugar or jaggery, specially during festival season. Because that is when we used to have lots of coconuts at home, as we offer it to god. I remember mom grating the coconuts, me and my sisters used to add some sugar and eating as it is even before mom made some dessert with it. Those are the happiest and beautiful day of our childhood.
So this dish goes to 3rd dish under the theme " Mother's Day sweets". Dedicating this sweet to my mom and all the beautiful and wonderful mom's around the world. Here goes the recipe.....
Grated fresh coconut 1 cupSugar 1/2 cupRose syrup 3 spoonsCashew nuts 10 choppedRaisins 10Butter 4 spoons
Heat on stick a pan and add butter.Now add chopped cashew nuts and saute for few seconds.Now add raisins and saute till they puff up.Now add freshly grated or store bought frozen coconut.Mix well for 5-6 minutes on medium flame.
Keep stirring so that the bottom doesn't burn.
Now add sugar and keep stirring.
After 5 minutes add rose syrup mix well and cook on low to medium flame for 10 minutes.
Switch of flame. Grease a pan or place and transfer the coconut mixture onto it.
Spread evenly and let it rest for 10- 15 minutes.
Now cut into squares or diamonds.