COCONUT BURFI

..........COCONUT BURFI..........

ALL I TOOK

2 cups Scraped Coconut Shreds 

1 cup Sugar 
1-1/2 cup Water 
2 tbsp Milk 
1 tbsp Ghee 
1/2 tsp Cardamom Powder

THEN

Heat a pan, add the coconut shreds and fry gently over moderate heat.

When the coconut milk moisture is somewhat lessened, remove it from heat.

Now in a separate vessel, boil water over moderate heat.

When the water boils, add the sugar and keep on stirring till the sugar water boils.

Add the milk to the boiling sugar syrup.

When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.

Stir constantly till the coconut and sugar syrup are blended thickly and sticky together.

Now add the ghee and cardamom seeds powder.

Add 2 to 3 teaspoons of Basen flour or Maida.

Stir till the mixture looks thick (This is the toughest part). 

Then

Remove from the heat and pour into a ghee-smeared plate.

Flatten the surface evenly with the help of an oiled flat slice.

When cold, cut into squares or diamond in shapes and serve.