• 2 cups desiccated coconut
• 1/2 cup water
• 1 1/2 cup sugar
• 1/2 tsp cardamom (elaichi) powder

Grease a thali (platter) with few drops of ghee or butter and keep aside.

In a kadhai/wok, take water and sugar and cook on medium-low heat till sugar dissolves and syrup (chashni) comes to boil.

Cook, stirring occasionally, till syrup reaches 2 thread consistency. To test this, take few drops of the syrup on a plate and touch with your thumb and forefinger. As you stretch the syrup, it should form some threads.

Add coconut and cardamom powder and mix well. Cook, stirring, till coconut begins to clump together and leave the sides of the kadhai.

Immediately pour this mixture on the greased thali and spread evenly with a big spoon.

Let it cool and harden slightly. Cut into diamonds or squares. Let the burfi cool completely. Store coconut burfi in an airtight jar.

by Pak101.com (few years ago!) / 1834 views