Soyi(coconut) khadi(burfi) is famous sweet dish at our native. It is prepared either with jaggery or sugar. Anu requested me for this recipe. This is the easiest of all coconut burfis. She even sent me the recipe, I am yet to try it out. So I thought of posting my mom’s recipe of this dish. I think this is the perfect dish for the row of festivals that have started in India (may be best dish for ‘Raksha bandhan‘ which is tomorrow).
Grated coconut(fresh or forzen) 1 cup
Sugar 1 cup
Cardamom powder 1/4 tea spn
Ghee 1 tea spn
If there are big strands in the grated coconut, grind it a bit (without water). Do not make paste, just make sure the coconut is in fine strands.
Heat a heavy bottomed pan, add sugar and coconut. Keep mixing it. After sometime, the sugar will melt and becomes syrup. Add cardamom powder just before the mixture dries up. Keep cooking till the coconut becomes dry again.
Grease a rolling board or plate with ghee. Pour the mixture and spread it with rolling pin so that the thickness is around 2-3″. (While rolling, you might feel it very dry, but apply some force and try to bind it together with hand or rolling pin. Once it is cooled, it keeps the shape because of the sugar syrup). Leave it for cooling for around 10mins. Then cut them into desired shape.
After it reaches room temperature (say after around 30mins or so), carefully remove the pieces and press the ends to the rolling board to make sure even ends. Store in a airtight container. Remains good for more than 15days.Preparation time : 20mins