Coconut Burfi

Learnt From:

Show Me the Curry

Makes: 35-40 pieces

Ingredients:

Dry Shredded Coconut --- 4 cups
Sweetened Condensed Milk --- 14 Oz tin


Ghee or butter --- to grease the plate
Cardamom Powder --- ¼ tsp

Process:

In a wide non-stick pan, On medium heat, Stir fry 4 cups of dry shredded coconut till nice aroma comes. Don’t fry till the coconut becomes brown. It takes around 3-4 minutes.


Add full tin of 14 Oz sweetened condensed milk to the pan.


Mix it up well till they clump together. It takes around 2-3 minutes.


Remove the pan from heat.
Apply ghee on a cake pan or a plate and grease the bottom and side walls of the plate.
Pour the coconut mixture from the pan. Spread the coconut mixture on the plate evenly.


Refrigerate it for an hour.
Take the plate from the fridge. Let it come to room temperature.
Cut pieces into squares or diamonds.


Tasty Coconut burfies are ready to eat.

Storage:

Store them in an air tight container.
No need to refrigerate.

Shelf-life: A week.