Coconut Burfi

Wish you all a Happy New Year 2010

Ingredients:
1.Coconut - 1
2.Sugar - 4 to 5 Tbsp
3.Elachi powder - 3/4 tsp
4.Ghee - 3 Tbsp
5.Cashew - 6 nos ( fried and broken)

Method:
Grate the Coconut.
Heat a heavy bottomed vessel and fry the coconut till the moisture vanishes.
remove the coconut from the flame and transfer it to another vessel.
Heat the Sugar immersed in water on the vessel and keep stirring until it reaches the syrup consistency.
now add the coconut to it and mix well and stir frequently, add ghee and elachi powder, cashews and check if the mixture has reached a little tighter state.
Grease a plate with ghee and spread it on the plate and cut them in to square shaped pieces.
separate the pieces after it is cooled and store them on an airtight container.

Rice Crisps Balls

Karthigai Pori

Ingredients:
1.Rice crisps (Pori) - 1 cup
2.Jaggery - 5 tbsps
3.Elachi powder - 1/2 tsp.
4.Water - 1/4 cup

Method:
On a vesssel immerse the jaggery in water and heat it for few mins.
Once the jaggery starts melting, keep stirring occasionally and add elachi powder. As it reaches a fair consistency, less watery and it should not be too thick. Add the content to the Rice crisps and mix well with a spoon. before it gets cold. make medium sized balls with it.
Serve as you like.