Coconut burfi

Let us see recipe of one of the simplest and easiest sweet, coconut burfi. I used condensed milk to prepare it in less time.

Ingredients:

Coconut - half of a medium sized coconut
Condensed milk - 200 ml
Cardamom - 4 to 5 (or cardamom powder 1 tsp)
Cashew - few for garnishing
Raisins - few for garnishing
Ghee - 1 tbsp

Servings: 10 to 15 burfis

Method:

Grate the coconut, mix the grated coconut and condensed milk in a flat base pan and allow it to heat for atleast 15 minutes in low flame. Stir the contents often to avoid burning.

Instead of condensed milk, we can also use normal milk. In that case, we have to use 100 gm sugar for 200 ml of milk. Allow the milk to drain and blend along with coconut gratings. Then add sugar to the contents and stir well in low flame.

Once the milk and coconut are well blended together, crush the whole cardamom or the cardamom powder to the contents and mix well. Let it be in simmer for another 2 minutes.

In the mean time, add ghee to a pan and roast the cashews and raisins until they are golden brown. Once its done, add the roasted nuts to the coconut and mix well again.

Switch off the flame and transfer it to a wide plate. Grease the plate with little ghee before transferring. Now make cuts lengthwise and horizontally to the coconut mix in order to get the shape of burfi. Allow it to cool. Once its cooled, we can split the cut pieces. Each piece is a burfi now.