Coconut burfi

Ingredients:

Grated coconut - 2 cups
Sugar - 1 cup
Water - 1/2 cup
Cardamom - 3 or 4 finely powdered
Cashewnuts - a few (broken)
Ghee - 2 tbsp
Milk - 2 tbsp

Preparation: None needed.

Method:

• Take a non stick pan or a kadai, add the water and bring it to boil in a medium or low flame. 
• Once the water starts boiling add the sugar and keep stirring till the sugar dissolves in water. 
• Stir till it become thicken and becomes  a syrup. 
• Add cardamom and coconut followed by cashewnuts. 
• Add the milk and ghee. 
• Remember to keep stirring continuously. 
• When all ingredients bind together, remove from flame and spread it on a flat (ghee) greased plate to cool. 
• Let it cool, keep checking, before it hardens cut it into small diamonds or cubes. 

Alternatively, you can add food colors (or essence) and saffron while cooking, for fun colors and varied tastes.
Place a sliver of almond or a halved cashew on the still damp burfi after cutting it, for a great look.

Store in a box and finish within a week as it has coconut in it.