Coconut burfi


3 cups unsweetened shredded coconut
1/2 teaspoon cardamom powder
1 cup whole milk
1 cup granulated white sugar
1/2 cup sweetened condensed milk


In a wide bottom saute pan (preferably 5 qt), heat milk and sugar over medium heat, until all sugar dissolves in the milk. Stir constantly.
Add sweetened condensed milk and mix.
Add coconut and cardamom powder and mix. Keep mixing until all milk has been absorbed by coconut.
Keep cooking (stirring constantly) until you see that the coconut mixture is turning slight pink, this is when you stop. Set aside.
Grease a cake pan with some oil spray or ghee or butter and pour this mixture in the pan.
Pat the mixture and spread evently, let it cool for an hour. Cut in squares and serve warm.

Note: If you want to make laddoos, then when the mixture has cooled down a bit (but is still warm), grease your palms and make round balls and serve.

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