Freezing veggies and fruits or any food for that matter was unheard of during the days I grew up in India. Therefore when coconut was available in plenty especially during wedding and festival seasons in South India where it is customary to give every guest a coconut among other things in a thamboolam bag, this sweet snack was always made. Burfi is essentially an Indian fudge and this coconut burfi recipe from Meenakshi Ammal’s “Cook and See” Part 1 is an addictive snack, it’s really hard to stop with one. The addition of roasted cashews is new to me, but I must admit I did like the crunch from the cashews. I veganized the original recipe by adding coconut oil instead of clarified butter and the result was equally yummy.
1 cup grated coconut (fresh or frozen)
3/4 cup sugar
1/4 cup water
1/2 teaspoon powdered cardamom
1 teaspoon extra virgin coconut oil
5-6 cashews, roughly chopped
1. Heat oil in a pan and when its hot, add cashews and roast them till they turn golden brown. Set them aside.
2. In the same pan, place water and sugar and powdered cardamom and bring it to a boil. Let the sugar syrup cook till it reaches a one-string consistency. This means that when you pinch a of the syrup between 2 fingers, it should form a single thread when you pull them apart. Alternatively, you can use a candy thermometer and one-string consistency clocks in around 230 degrees.
3. Add grated coconut at this stage and mix well. Keep stirring till the coconut mixture thickens and starts to come off from the sides of the pan. This step should take about 5-8 minutes.
4. Turn off the heat and add roasted cashews, mix well.
5. Pour the coconut mixture on to a greased plate and cut into squares while its still warm. Let it completely cool before removing from the plate. Store in an airtight jar.