Coconut burfi recipe

INGREDIENTS:

1. Big coconut - 2
2. Sugar - 1:1 ratio to shredded coconut
3. Milk powder - 6 teaspoon (tsp.) or Thick milk 1/2 cup
4. Vanilla essence - 1 teaspoon (tsp.)
5. Food color - few drops
6. Ghee or Butter - as needed

PREPARATION:

1. Break the coconut into halves and keep it in the refrigerator for 2 hours. After 2 hours shredded the coconut into as small as you can.
2. Now measure (weigh) the shredded coconut. Now get sugar to the weight of the shredded coconut.
3. Take a cookie pan and coat it with butter or ghee.
4. In a wide pan or wok; add sugar, shredded coconut. Now stir and cook this in low heat until the sugar is completely melted.
5. Now add milk powder, vanilla essence, food color and continue cooking until the mixture does not stick to the pan (this should be thicker than you do for burfi).
6. Now remove this from heat and transfer to the cookie pan and spread them equally. Once the burfi cools down a bit slit this into square shapes. Serve the burfi once they cool down to room temperature.

NOTES:

1. Keeping the coconut in refrigerator helps to shredded small pieces. a