Coconut Burfi With Condensed Milk
How to make coconut burfi :
1. Take ¾ cup warm milk in a bowl. Mix 1 heaped cup unsweetened desiccated coconut with the warm milk. Stir well and keep covered for an hour. If using fresh coconut, then no need to soak.
2. Heat 2 to 3 tsp ghee in a pan.
3. Add the milk soaked coconut and stir well. Saute for 2 to 3 minutes on a low flame.
4. Now pour ¾ cup condensed milk.
5. stir and mix well.
7. Then add cardamom powder (3 to 4 cardamoms, crushed to powder in a mortar-pestle).
8. Stir and continue to cook the coconut burfi mixture.
9. The mixture would reduce and begun to loose its moisture. Continue to stir, so that the mixture does not stick to the bottom of the pan.
10. continue to cook and stir till you see ghee releasing from the sides. Takes about 22 to 25 mins on a low flame.
Setting coconut burfi :
11. Now add the coconut burfi mixture in a greased thali or tray. Here I used a baking pan and managed to get more than half of the pan covered with the coconut burfi. Spread it evenly with a spatula keeping ½ to 1 inch of height.
13. Once the coconut burfi has cooled completely, then slice it into squares or diamond shapes.
14. Serve coconut burfi. they can also be refrigerated and they stay good for 1 to 2 days.