Coconut Burfi Recipe

• 2 cups Scraped Coconut Shreds
• 1 cup Sugar
• 1-1/2 cup Water
• 2 tbsp Milk
• 1 tbsp Ghee
• 1/2 tsp Cardamom Powder

• Heat a pan, add the coconut shreds and fry gently over moderate heat.
• When the coconut milk moisture is somewhat lessened, remove it from heat.
• Now in a seperate vessel, boil water over moderate heat.
• When the water boils, add the sugar and keep on stirring till the sugar water boils.
• Add the milk to the boiling sugar syrup.
• When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.
• Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
• Now add the ghee and cardamom seeds powder.
• Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.
• Flatten the surface evenly with the help of an oiled flat slice.
• When cold, cut into squares or diamond shapes and serve.