Title: Coconut burfi (south indian sweet)
 Categories: India, Desserts, Submitted
      Yield: 4 Servings
 
 24 2/3 oz Sugar
      2    Coconuts
  1 1/4 oz Cashews
      8    Cardam seeds; powdered
   7000 cg Ghee (recipe)
 
    PROCEDURE: Shred the coconut. Break the cashewnuts into small
  pieces & fry them in ghee. Powder the cardamom.
    Heat water in a vessel containing  1/4 ltr.  of water and add the
  sugar to it. After the sugary liquid is no longer thin, add the
  coconut shreds and heat it until it turns thick.
    After sufficient stirring, add the fried cashewnut pieces and ghee
  and stir the mixture well. Add the powdered cardamom and mix it
  thoroughly and stop heating.