Coconut Burfi

Ingredients
• 1¾ C sugar
• 1/3 C water
• 2½ C packed fresh grated coconut
• ½ Tsp cardamom powder
• 2 Tbsp ghee
Preparation
1. Combine the water and sugar in a saucepan over moderate heat. Bring to a
boil and simmer. Stirring often cook until it reaches 2-3 thread consistency.
(Check the consistency by placing a few drops of warm syrup between your
thumb and index finger. Slowly release the finger apart, and if the syrup
forms into 2-3 threads then you have reached the right consistency.
Otherwise, cook more till the desired consistency).
2. Add the coconut and cardamom and cook stirring for 15-20 minutes or until
the mixture turns sticky. Add ghee and mix well.
3. Transfer the coconut mixture to a greased plate/tray and spread evenly.
When warm, cut in square pieces and allow to cool completely.
** As this sweet doesn’t have any milk products so it can be stored upto 2-3
weeks.
Serves
10-12 servings