Stuffed jamun, coconut burfi, badhusha,murukku and thattai

omapodi
laddu
cocunut burfi:
1 big coconut,grated fresh only white part(it yields 3 cups approx)
2 cups sugar
1/2 to 3/4 cup milk
20 cashew nuts,chopped
1/4 cup raisins(optional)
3 tbsp ghee for fudge
1 tbsp ghee for frying nuts
1 tsp ghee for greasing
Grate the coconut carefully,scrape only the white part leaving the brown edges b
ehind in order to get an appealing snow white burfi.
Heat 1 tbsp ghee in a small pan and add chopped cashew nuts and fry until light
brown in color.Remove them and add raisins and fry until it forms a bubble.Remov
e them and keep aside.(I did not use raisins here,just added only cashewnuts)
Grease a rectangular plate or square cake pan with ghee and keep it aside.
Mix milk and sugar in a thick wide bottomed vessel and place it on medium heat a
nd let it come to boil.Let the sugar dissolves completed and blends well with mi
lk and forms syrupy liquid(to reach one-string consistency).Using milk instead o
f water makes the burfi looks more white in color.The process of achieving strin
g consistency syrup liquid is important in order to make a proper burfi.
Now add grated coconut and 3 tbsp ghee to it and stir well.Let it cook by stirri
ng it constantly until the edges of the mixture in the vessel is bit dry and fla
ky.It approximately takes 10-12 minutes.
Now remove the mixture and spread it roughly on the greased plate/tin around 1/2
" thickness.Sprinkle the fried cashews and raisins all over and gently press the
m all over with the ladle.
Level it using a flat ladle and let it cool and set for some time for about half
an hour.
Run the knife to make markings in the burfi mixture.After some time carefully re
move the burfi's.It approximately yields 24 square burfi's.
Store it in air-tight containers,stays good upto 5 days to 1 week.If you want lo
nger shelf life keep them refrigerated.I am sure it will not last that longer,th
ey are surely irresistible and would be over within 2 days.