2 cups fresh grated coconut,
3 cups granulated sugar,
2 cup milk,
2 tbsp pure ghee,
1-2 tsp cardamom powder,
Before you start:
- Keep a 10 – inch steel plate or square baking tray greased with ghee ready.
- In a big heavy bottomed kadhai, put the grated coconut, sugar, and milk. Put it on high flame and mix well. Allow it to come to a boil.
- Simmer it and leave it to cook. This will take a good 20 mins. So you have to be patient. Just keep mixing it once in while.
- You will see that the color of the mixture starts to become golden in color and thickens quite a bit.
- Add the ghee and cardamom powder and keep stirring continuously.
- At this stage you need to be very attentive. The mixture will start to froth and crystalize on the sides of the kadhai. Keep scrapping off the sides and stir continously.
- You know its ready when you pass the laddle from the center and the mixture takes a while to come together. Also the color would be a deep golden.
- At this stage quickly turn off the heat and pour this into the greased plate.
- Gently flatten out the mixture evenly and allow it to cool slightly.
- Insert a kinfe at the edge of the plate and if it comes clean, then this is ready to be cut into pieces.
- Cut into shape and size of your choice. I chose to cut them into small squares.
- Store in an airtight container.
Things to keep in mind while making this Burfi
- If the mixture is furiously bubbling up while cooking, reduce the flame to low and cook on low flame.
- The timing may not be exact as each and every stove is different. Its only an approximate gauge. Look for the texture as mentioned in the picture at each stage.
- Be Patient! Remember, Indian Sweets are a labor of love.
Note on Fresh Shredded Coconut:
Please shred only the white part of the coconut meat being careful not to scrape out the brown outer skin. The brown part is hard and does not give a smooth mouth feel for the burfi. So spend time to get rid of the brown skin. Shred the coconut and set aside.