COCONUT BURFI

Ingredients

2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 tbsp. butter
1/4 tsp. cardamom powder

Method

Mix both types of coconut in a large heavy pan.

Add milk and cook till bubbes appear.

Continue cooking, stirring continuously, for 10-12 minutes.

Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. (refer sugar syrup)

Pour into coconut, stirring gently and continuously.

Add butter, and continue stirring, till a soft lump is formed.
(If you want to decorate seperate some part of it and add some color essense)

Empty (without essense) into greased large plate, pat even very lightly.

(If you have added color essense to the other part empty that on top of this.)

Cool and cut into squares.

Cool and set completely before transferring to container.

Store in airtight containers.

Note: Never use the brown skin of the coconut while grating, or scrapping. Use
the whitest possible. Otherwise the burfi will get discoloured, though taste will not
differ much.