- 1 coconut, finely shredded
- 2 cups water
- 2 tbsn milk
- 1½ cups white sugar
- ½ tspn ground cardamom
- 3 tablespoons Ghee, melted
Fry the coconut shreds gently in a dry pan over moderate heat for 2 minutes being careful not to brown.
Boil the water in a wide-mouthed vessel over moderate heat.
When the water boils, add the sugar and keep on stirring until the sugar water boils.
Add the milk to the boiling sugar syrup.
Use a spoon to remove the milk scum as it comes to the surface.
Boil for about 30 mins until it reaches a thick syrupy stage, add the fried coconut shreds to it.
Stir constantly until the coconut and sugar syrup are blended thickly and stickily together.
Now add the ghee and cardamom.
When the mixture looks thick, remove from the heat and pour into a slice tin lined with baking paper.
Flatten the surface evenly with the help of an oiled flat spatula.
Refrigerate for several hours until very firm, cut into squares or diamond shapes.
Tip: Add nuts or flavourings to create your own unique burfi.