Coconut Burfi

Ingredients:

Dry coconut for sprinkling - 1 cup
Ghee - a little
Khoya/Mawa (grated) - 1 cup
Milk - 2-3 tbsp
Green cardamom powder - 1/8 tsp
Sugar - 11-12 tsp

Instruction:

1. Cook khoya and milk in a non-stick pan till thick.
2. Put desiccated coconut and continue cooking for another 2-3 minutes.
3. Add green cardamom powder and mix well. Put the pan off the heat.
4. Add sugar and mix finely.
5. Lightly grease a thali and transfer the mixture on to the greased thali and spread evenly.
6. Cut in to squares or diamonds when still warm.
7. Sprinkle some desiccated coconut over the burfi, separate in to individual pieces and serve.