Coconut Burfi can be prepared easily within 30 minutes and can be stored for about a week.
- Coconut – 1 cup
- Sugar – 1 cup
- Ghee – 2 tsp
Method: Grate the coconut finely. break the cashew in to tiny bits. Heat ghee in a pan and fry the cashews and keep aside. Melt sugar in 1/4 cup of water and boil till one string consistency. Then add grated coconut and fried cashews and stir well. Mean while grease the plate with ghee. When the mixture comes to the burfi stage pour the mixture in to the greased plate and press it with a flat bowl greased with ghee and cut in to squares.
If you add more sugar you will get burfi texture soon.