Coconut Burfi

 Coconut Burfi
Ingredients:

Coconut
Sugar
Ghee
Cashews
Almonds
Cardamom

Take 1 coconut grated finely. Measure the grated coconut.

Take one and a half times sugar for one measure of coconut.

Heat one tbsp ghee in a thick bottomed vessel.

Fry 2 tbsp coarsely chopped cashewnuts and almonds till golden brown and keep aside.

Add the coconut gratings and sugar with one tbsp water and keep stirring on medium heat.

Coconut will become watery and syrupy soon. Keep stirring so that it doesn't burn.

When it starts bubbling and frothing white you can see it leaves the sides too. Add a tbsp of ghee, the fried cashew and stir well. Switch off the stove or else it will start browning.

(If you like the cardamom flavor add a tsp of powdered cardamom too. But the coconut itself is so flavorful you can skip it.)

Immediately pour onto a square rimmed dish greased with ghee.

Make horizontally and vertical cuts to make small squares of the burfi when it is still hot, with a greased knife.

When cool, gently nudge the pieces out with the flat end of a knife.

Enjoy! You can keep them outside in an airtight container for a week.

suyyan (suzhian)

For the stuffing
channa dhal (kadalai paruppu)1cup
soaked in water for an hour
jaggery powder 1 cup
grated coconut 1cup
cardamom powder 1 tsp
a pinch of salt

For the outer batter:
1 cup maida or atta flour and 1/2 cup rice flour
1/2 tsp salt
1 tbsp ghee

Oil to deep fry

Method:
For the stuffing, cook the channa dal in 3cups of water till the channa dal is just soft enough tobe crushed into a powder between your thumb and forefinger.Drain at once and cool it. Grind in the mixie jar one tablepoon at a time till all dhal is ground. Keep aside.  Heat the jaggery with 2 tbsp of water on slow heat till it dissolves and strain it through a fine tea strainer into a thick bottomed pan to remove any imputities. Now boil this with a pinch of salt and the grated coconut till it is thick liquid (not stringy). Take it off the heat. Add the powdered channa and cardamom and mix well. It can be made into small balls now and kept on a plate ready.
Now prepare the batter to coat the balls.

Mix the two flours with salt and rub in the ghee well. Then add 1 and  1/2 cup water slowly while stirring well to make a batter of dosa batter cosistency.
Heat oil in a deep kadai for deep frying to medium heat.
Dip the channa balls in the batter and coat  all around and slide into the oil gently. Put about 4-5 balls at a time. Fry till the batter is crisp and done to a golden colour.You can make out they are done when the oil stops gurgling. Keep only medium heat throughout except between the batches when heat should be turned up till oil is hot enough to receive the next batch. Then lower to medium heat and add the balls. Coat the batter without a gap otherwise channa stuffing will escape into oil and become black sticking onto the next batch. If this happens carefully pass the hot oil through a metal strainer to the next pan and reuse it.

Peach Custard Pie

For the Crust
1 cup and 2 tbsp Flour
1/2 tsp salt
1/3 cup ghee

Filling
3 cup peeled and sliced peaches (about 5 fruits)
1 and 1/4 cup Granulated Sugar
1 tbsp Butter
3 tbsp flour
2 eggs

Method:

Preheat oven to 200C or 375 F
In a bowl Mix the flour, ghee and 2 tbsp very cold water with a fork. When it starts binding together, knead with hand just enough time to make a ball(Don't overdo it as crust will become tough).
With rolling pin make a 10 inch round, dusting flour to make it without sticking. (Or roll it between two sheets of butter paper). Lightly place it on a 9 inch Pie plate (or any metal plate with a rim, greased with oil). Make the edges into even looking rim with your fingers.(Like somas edge).
Put in the fridge to cool till filling is ready.

Add the 1/4 cup sugar to the sliced peaches in a bowl, shake them to mix and keep aside. Blend the butter, egg, flour and 1 cup sugar in the blender and blend till smooth. Mix into the peaches bowl.

Take out the pie crust and pour the mix onto it.
Bake for 50 or 55 minutes till top of the filling is golden and the mix is set.
Cool it on wire rack and chill until serving, minimum for an hour.