- Yield: 4 servings
- Prep Time: 45 minutes
Caribbean Red burfi
A popular dessert in southern India that's often enhanced with fruit, in this recipe the fruit is papaya. Burfi is enjoyed year-round but made especially during the holidays and for weddings. The name is a derivative of the Persian word for snow, which the coconut helps the dish resemble.
- 1 Caribbean Red papaya, grated
- 1/2 Groovy Coconut, shredded (about 1 cup shredded coconut)
- 2 tbs butter
- 1/3 cup sugar
- 2 tbs almonds, finely chopped
- 1/4 tsp cardamom
Cut off the bottom of the Caribbean Red papaya. Stand it up and peel, using a knife with downward strokes. With a large spoon scoop the seeds out of the bottom. Cut the fruit in half and grate.
Open and extract the white meat of a Groovy Coconut. Add the coconut meat to a food processor, pulse until the coconut is small bits (sea salt-sized bits).
In a wok or large skillet, melt the butter over medium heat.
Add the grated papaya. Stirring continuously, heat for 5 minutes. The mixture will reduce.
Add the sugar and stir until dissolved, about 4 minutes.
Add the coconut, almonds and cardamom. Stir occasionally, cooking for another 5 minutes.
Remove from heat. Scoop into a medium bowl.
Refrigerate for 2 hours.
To serve, scoop into individual glasses.