Coconut Burfi

Prep Time: 10min
Cook Time: 20min
Total Time: 30min
Yield: 14-16 Pieces

Ingredients

3 Cups Fresh Coconut, grated (1 whole decent sized coconut yields 3 cups)
1 3/4 Cup Sugar
1/4 Cup Whole Milk(Full Fat), optional
1/4 Tspn Green Cardamom(Ellachi) Powder
2 Tblspn Cashew Nuts, chopped

Directions

• Grease a steel plate with little ghee & keep aside.
• In a wide pan on a medium-low flame; add fresh grated coconut(you can also add coconut pieces into a mixer grinder for finely grated coconut), milk, sugar & start stirring till they get incorporated fully. 

• Stir it continuously with a spatula so that it doesn't get burned at the bottom. Cook for 10-15 minutes or until it thickens & starts to leave its sides (mixture has to be moist & juicy but not dry). Once it forms a thick paste consistency add cardamom powder & mix everything well. Turn off the flame. 

• Immediately transfer coconut mixture to the greased plate & spread it evenly with a spatula(grease little ghee to the spatula) to 1-inch thickness. Sprinkle chopped cashew nuts (you can also add chopped almonds or pistachios) & gently press it with a spatula.

• Wait for 10 minutes & once the coconut mixture is warm enough (if mixture cools down completely its difficult to make cuts), cut them into square or desired shapes. 

• Serve coconut burfi.

Note:

• Store it in an airtight container & stays fresh for 2 days at room temperature. 
• Stays fresh for 4-5 days when refrigerated. 
• If not using milk, shelf life of this burfi is 2 weeks.