Coconuts are an easily available commodity in the coastal areas of India, and the fleshy white inside of the nuts are used to make sweet dessert dishes for all occasions. Coconut burfi or barfi is a sweet preparation made using many different types of ingredients, mostly in India and Pakistan. Coconut Barfis are especially common in South India.
Grate coconut using a coconut grater (or purchase grated unsweetened coconut) and set aside. Powder the cardamom and grease a plate with a little ghee. Take a thick-bottomed vessel and add the grated coconut and sugar. Place on high flame and stir for 5 minutes. Reduce the flame to medium and add the ghee, cardamom powder and the color powder and stir continuously for another 10 minutes. The coconut – sugar mixture should begin to leave the sides of the vessel and come together with a ball-like consistency, and a sweet aroma should fill the room. The mixture will be very sticky.
Remove from heat and pour into the greased plate. Flatten with a wooden spatula . Allow to cool for 10 minutes and cut into squares. This sweet dessert can be stored for up to 10 days or so without refrigeration.
Sesame is a flowering plant cultivated widely in India. Sesame seeds known as “til” in Hindi and “ell” in Tamil are used for making dishes such as ell urundai (literally, Sesame-seed Balls). Oil from sesame seeds also known asgingelly oil is used extensively in Tamilnadu cuisine. Ell Urundai is a traditional sweet dessert often seen in rural parts of the country.
Cooking Time: 1 1/2 hours
Sesame seeds (Til): 2 Cups Puffed Bengal gram Dhal & peanuts together: 1 Cup crushed Coconut: 1 Cup Brown Sugar( Jaggery or unrefined sugar): 3 Cup
1. Remove peanut skin and along with puffed Bengalgram dhal make into a coarse powder in a blender. Set aside.
2. Roast the grated coconut in a skillet (without oil) till it turns yellow and dry.
3. If black sesame seeds are used, you must remove the skin first. Soak the seeds in water for an hour and drain completely. Roast the sesame seeds in a pan (without oil) till the seeds turn golden brown. Remove the seeds from the hot pan and using both hands press and rub the seeds with sufficient force to remove the skin from the seeds. Use a sieve for removing the chaff.
4. Grind the seeds in a blender till the oil starts to seep out. Mix the sesame-seed pulp with the other ingredients and shape the mixture into small balls. Heating the jaggery a bit before adding to the mixture will make it sticky and thus easier to shape the mixture into round balls.