Coconut Burfi

 Coconut Burfi
Ingredients:

Coconut
Sugar
Ghee
Cashews
Almonds
Cardamom

Take 1 coconut grated finely. Measure the grated coconut.

Take one and a half times sugar for one measure of coconut.

Heat one tbsp ghee in a thick bottomed vessel.

Fry 2 tbsp coarsely chopped cashewnuts and almonds till golden brown and keep aside.

Add the coconut gratings and sugar with one tbsp water and keep stirring on medium heat.

Coconut will become watery and syrupy soon. Keep stirring so that it doesn't burn.

When it starts bubbling and frothing white you can see it leaves the sides too. Add a tbsp of ghee, the fried cashew and stir well. Switch off the stove or else it will start browning.

(If you like the cardamom flavor add a tsp of powdered cardamom too. But the coconut itself is so flavorful you can skip it.)

Immediately pour onto a square rimmed dish greased with ghee.

Make horizontally and vertical cuts to make small squares of the burfi when it is still hot, with a greased knife.

When cool, gently nudge the pieces out with the flat end of a knife.

Enjoy! You can keep them outside in an airtight container for a week.