Method:

Grease a tray/plate with ghee and keep ready.

Heat a nonstick pan/heavy bottomed pan, when it is hot add grated coconut, milk, sugar into it

Saute until sugar dissolves fully, cook in a medium flame, stir until sugar dissolves and becomes thick and sticky

When it reaches to thick in consistency add 1 tbs of ghee into it, stir

Add crushed cardamom powder, quickly give a stir,

After 3-5 mins it will start thickening and form a mass without sticking and starts coming off easily from the sides of the pan. At this stage switch it off.

Transfer the mixture to the greased tray/plate. Allow it to settle, give desired cut with a sharp knife, when it is warm. Allow it to cool at room temperature.

When it is cooled (naturally) completely, remove a corner piece with a knife, then remove all the pieces gently in series.

Transfer it to an air tight container for 10 to 15 days and Enjoy!!! Accompany it with namkin (salted) or spicy savory’s like Maddur vada , Balekai bajji , Quick chakli , Mixture

Tips –

For better result or to get pure white coconut burfi – While scrapping the coconut take care not to scrap till the brown sides. If you like your burfi to be very fine then grind the coconut once in  mixer jar, but prefer the original coarse texture. 

Milk and Ghee is added – It gives a rich and yummy taste to the mittaie.

Before adding the mixture into the tray, the mixture must reach to a thick and should not stick to the nonstick pan, it starts to separate from the pan, that is the correct consistency to transfer it to the greased tray.

Vegans can add the same quantity of water, avoid milk and follow the same procedure.

You can also try my traditional dishes like Karjikai, Kashi halwa , Ridge gourd burfi , Surli poori