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Coconut Burfi

 

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate



Prepare syrup with sugar and water to 2-3 thread consistency. Warm coconut in heavy saucepan, pour in the syrup. Stir well and cook till soft lump forms. Spread in a greased plate. Cool. Sprinkle cardamom powder (optional).
Cut into squares, store in airtight container.

 

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