Regardless of whether you’re rich or poor or whether the market is up or down, everybody has got to eat. Foodie Friday is when MGL takes a break from all that money talk and focuses on the joys of food.
Next week marks the beginning of Diwali, the Indian Festival of Light. Indians don’t do anything half assed, and this holiday is no exception- bright lights, ostentatious decorations and food so flavourful that it makes you pity those who have to make due with lesser celebrations like “Christmas” or “Hanukkah”. But my favourite part of Diwali is the delicious array of Indian sweets. There is no better way to finish a spicy meal of curries than with a sampling of sticky sweet, creamy, and aromatic desserts. And of these sweets, burfi will always be king.
If you’ve never had burfi before, the best way to describe it is similar to fudge in consistency, but taken to a whole new level. Sweet, creamy and coconutty (my spellchecker tells me that’s not a word) with just a hint of cardamom, burfi tantalizes the senses. It’s unfortunate that the name is less than glamourous to our anglo ears- if burfis were called lovesquares or Bombay Bars, they’d be the darling of the dinner lady set.
This is the simple recipe for coconut burfi is what I’ll be preparing for our Diwali dinner party this weekend. There are recipes out there that are quicker, but this one is worth the wait. Even if you’re not celebrating, give it a try. It’s sure to be a hit.
Ingredients:
- 1 c. cream
- 2/3 c. milk
- 1 c. coconut
- 1 c. sugar
- 1 t cardamom, ground finely + a pinch to garnish
- Slivered almonds to garnish
Method:
- Combine the cream, milk, coconut, sugar, and cardamom in a large saucepan. Bring to boil over a medium-low heat, stirring regularly.
- When the mixture boils, lower the heat and continue to simmer for 45-60 minutes, stirring occasionally, until the mixture is very thick and will almost hold its shape.
- Transfer the mixture to a greased baking dish (roughly 8″ x 8″ will do) and spread evenly.
- Garnish with almonds and a pinch of cardamom, cover with plastic wrap and let cool for several hours.
- Cut burfi into shares (or other shapes, if you like) and serve at room temperature.
Photo by Ibán.
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Hi. Sounds good. When you say coconut, are you talking the real deal, or dessicated coconut?