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Tomato Burfi with coconut

posted 31 Aug 2014, 06:33 by R A   [ updated 31 Aug 2014, 06:35 ]
Tomato Burfis can be made with grated coconut also. Though I am yet to try this one, yet learned to do it. Sharing the recipe with you and if any one is trying it out do let me know. 

Tomato - 1/2 kg
Grated Coconut - 1 cup
Sugar - 1/2 kg
Ghee - 1/2 cup
Cardamom Powder - 1 tsp
Water - 1/4 cup

Make a puree of tomato. Heat a shallow bottom pan. Add water and sugar and let the sugar dissolve. Strain the impurities. Mix grated coconut and tomato puree well. Bring the sugar to one string consistency. Now add the tomato and coconut mixture, cardomom powder and 1/4 cup of ghee and mix well. Bring it to a boil and let it thicken. Keep stirring so that it does not stick to the bottom. Keep stirring, Add the remaining ghee little by little. Bring it to a thick consistency and when it forms a thick lumpy mass and when the ghee starts coming out of the sides, remove from flame and pour it on a greased plate. When it is warm enough cut into desired shapes. 

You can add cashew nuts fried in ghee before it starts hardening.