Updated: Jan 8
These delightful little Ayurvedic treats have quickly become one of my favourite go-to recipes for an impromptu dinner party, festival treat or a quick mid-afternoon snack for dwindling energy levels.
This recipe was taught to us as part of our Ayurvedic dietetic studies, in studying foods and flavour profiles that pacify both the Vata and Pitta doshas. The cooling sweetness of coconut, density of the milk and digestive spice cardamom, is a sure combo to keep both these doshas happy. Like almost all sweets though, Kapha individuals and those experiencing Kapha imbalance, should indulge in burfi only occasionally or avoid when healing.
WHAT YOU WILL NEED
Makes approximately 12
125 gm of organic and sulphur-free desiccated coconut
200 gm of condensed coconut or dairy milk
5 cardamom pods ground into a powder (approx. 1 tsp powder)
1/2 a handful of almonds, roughly chopped
Take 100 grams of the coconut and mix with all other ingredients in a large bowl.
Heat a non-stick pan on low and add the mixture to the pan.
Stir frequently for 10-15 minutes until the mixture begins to dry and can be easily rolled into a ball.
Remove from heat and allow to cool for 5-10 minutes or, until the mixture is cool enough for you to handle.
Using damp hands, roll the mixture into balls and then roll in the remaining coconut to coat well.
Serve once completely cooled and the burfi can be stored in an airtight container for up to a week.
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