Coconut Burfi

Ingredients:

Sherreded Coconut - 1 cup
Sugar - 3/4 cup or 1 cup according to your sweet tooth
Cardamon powder - 1 teaspoon
Ghee - 3 teaspoons
Cashews - 8 (optional)
Yellow food color - 1 teaspoon (optional)
Water - 3/4 cup
Method:

• Cashews or optional but I like the added flavor it gives to the burfi.
• Grind the coconut and cashews to a coarse powder. Do not make it as fine powder the burfi should have the bite to it.
• In a heavy bottom or non-stick pan add the sugar and water and prepare the sugar syrup.
• If you take the syrup in between your fingers and slowly separate your fingers a thread like consistency should come then the sugar syrup is ready.
• Now add the grinded coconut, yellow color and cardamon and keep stirring.
• When all the water is absorbed add 2 teaspoons of ghee and stir it until the mixture gets a folding consistency.
• Grease a flat plate with ghee and transfer the mixture to the plate and spread it evenly.
• Cut into preferred size and shape pieces.
  

Tips:

Consistency is very important if you cook for more time the burfi will become very dry and hard. When the mixture starts getting the folding consistency immediately remove from heat.