Desiccated coconut- One cup
Milk- half cup
Sugar- one cup
Butter- just a little to grease a plate
Spanish Saffron- one bud (optional) melted in milk (2 ml milk only). Else can put crushed cardamom seeds. This is for flavour only
Pour coconut, milk and sugar in a round bottom pan and heat on low flame, while stirring (in one direction. Meanwhile, grease a plate with butter. When the mixture is dry and starts leaving the side of the pan, put saffron milk, Stir. Now pour in the greased plate. With flat spoon, ensure that the batter is evenly spread on the plate and is some half inch thick. When it is warm only, cut with an knife, so that you have square pieces, some 1 inch * 1 inch or more. Let this cool now.
When cold, separate out the pieces. coconut burfi is ready.
Note- If it is too wet, add some more dry desiccated coconut. Or make small balls (one inch diameter) and roll into dry desiccated coconut. This is called ‘Laddu’
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