Adapted from "Indradhanush - Seven Day Vegetarian Menu" by Snehalatha Ravindra.
CourseDessert
CuisineIndian
KeywordBurfi, Coconut, Ganesh, Indian Sweet, Mithai
Equipment
parchment paper
Ingredients
2cupsdesiccated UNSWEETENED coconut
2cupssugar
1cupwhole milk
1/2cupghee
1/2tspcardamom powder
1/2tsprose essenceoptional
Instructions
Prep: Cut a piece of parchment paper or grease a cookie sheet or other flat platter.
Cook: In a thick-bottomed pan, mix coconut, sugar, milk & ghee. Cook on medium heat, stirring constantly.When the mixture begins pulling away from the sides of the pan (5-10 minutes depending on the size of your pan and your heat source), add the cardamom (and rose essence if using). Continue cooking until the mixture comes together into one lump. Avoid overcooking, lest it becomes too dry.
Set: Pour it on the ghee-greased platter and press it down with a spatula until it starts hardening.When it's set a bit and is cool to the touch, cut into diamonds. A large knife is usually sufficient but you may want to try a pizza cutter.
Notes
Someday, I will discover a more precise indication of doneness than "coming into a lump". Even today, sometimes I miss the mark. And once, I got so impatient I added 2 tbsp of almond flour I wanted to use up, just to thicken it a bit. It was very tasty.BUT, even if it is overcooked a bit and becomes crumbly, it is still a great topping for ice cream, yogurt, fruit crumbles... it just takes on a new purpose in life. :-)