|Desicated unsweetened coconut||1⁄2 Cup (8 tbs) (Fresh coconut can also be used)|
|Milk||2⁄3 Cup (10.67 tbs) (whole milk or condensed milk can be used)|
|Cardamom powder||1⁄3 Teaspoon|
|Saffron strands||1 Teaspoon (mixed in 2 tsp of hot milk)|
Heat the ghee and add the dessicated coconut. Saute it well for 2 minutes. Do not allow it to turn brown.
Add the milk, cardamom powder, almonds, saffron and sugar.Allow it to boil. Stir it once in a while till it thickens and becomes dry and firm (like a fudge consistency) but still soft.
Pour into a plate already greased with a little ghee and with a flat spoon roll and pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove it from the plate.
After it is completely cooled, put it in the refrigerator so that it sets in firmly and doesn't break.
Remove after 5-6 hours. Coconut Burfi is ready to eat.