Instant Coconut Burfi

Ingredients

• 1 ⅓ cup desiccated coconut (fine dry coconut)
• ½ cup + 1 tsp sweetened condensed milk
• ¼ cup milk
• 3 cardamom pods, finely crushed
• 2 tsp ghee ( 1 tsp while cooking + 1 tsp to grease the pan)
• chopped pistachio for garnish (optional) add any nuts of your choice

Instructions

• Heat a pan and add one teaspoon of ghee. Once the ghee melts, spread it around the pan and add the milk, desiccated coconut and sweetened condensed milk.
•  Mix all the ingredients. For the first five minutes cook on low flame, this will help the coconut absorb the milk better and will keep the burfi moist.
• After five minutes, cook on medium flame, stirring often till most of the moisture is absorbed. This will take 7-9 minutes.
• Add freshly ground cardamom and mix it well.
• The mixture should come together and form a big mass. If you like firm burfi, cook for couple more minutes.
•  Transfer the burfi to a greased pan. Spread it evenly and add few chopped pistachio or nuts of your choice.
• Let it rest in the refrigerator for 1 to 2 hours. Cut them to desired shape and enjoy.

Notes

Coconut burfi stays fresh for up to a week in the refrigerator.  

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