Tuesday, March 11, 2008

COCOA BURFI...


hiiiii all.... this is my mom's recipe.... which i tried recently , and it came out really good... its very simple and easy to try in home...so, just give it a shot!!!!!....


INGREDIENTS:
Sugar 2 cups
Coconut 1 1/2 cups
Cocoa powder 2 tablspoons
Water 1/2 cup
Ghee 1 tablspoon


METHOD:
Grind the coconut in a blender to a fine powder like mixture and keep it. In a vessel add the sugar and water and heat it to a slightly thicker consistency (to check the correct consistency, take little water in a plate and add two drops of the liquid, if it does not dissolve in water,then it is in required consistency). Then add the coconut to the sugar and stir it, till it thickens a little. When its thickens, add the cocoa powder and stir, then add the ghee and continue stirring. When the whole mixture thickens a little, pour it in a plate(greased with ghee) and cut it into pieces.






4 comments:

  1. Hey Devs,
    Kallakurae poo... 1st benchella ukkandhae Devi ya edhu??? My god unbelievable.. Cooooooool, beautiful recipe , i will try the recipe at home this weekend and mail u my comments:):).. wish to learn more recipes from you, keep posting more blogs on ur cooking experiments.

    --kans.

    ReplyDelete
  2. oh... tankyooo kans!!.. for reding all my blog n responding!!!!... :):).. it was a grt experience tryin out the sweet!!!... i ll try post more recipes dat i do!!!:):)....

    ReplyDelete
  3. Oooy Devi!!!!
    Nice to see ur blog re..;)
    Cool trip around Bali...
    Shows u ve really enjoyed....
    All of us r luking for such a peaceful trip, if u r going to sponsor..heee heee...:)
    And tht Rajma , jus reminds me of
    Mysore days were weekends we got nothing other than tht in Fc's..
    But now only getting to kno,
    how much we ve cursed a nutritious dish...;););)come up with more articles re...

    ReplyDelete
  4. hey ramya!!!.. thanks for the feed back d!!!... yea, it ws a grt trip to bali!!... and i ll try to cm up wit more articles:):):)

    ReplyDelete

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