2tsp ghee ( 1 tsp while cooking + 1 tsp to grease the pan)
chopped pistachio for garnish (optional)add any nuts of your choice
Instructions
Heat a pan and add one teaspoon of ghee. Once the ghee melts, spread it around the pan and add the milk, desiccated coconut and sweetened condensed milk.
Mix all the ingredients. For the first five minutes cook on low flame, this will help the coconut absorb the milk better and will keep the burfi moist.
After five minutes, cook on medium flame, stirring often till most of the moisture is absorbed. This will take 7-9 minutes.
Add freshly ground cardamom and mix it well.
The mixture should come together and form a big mass. If you like firm burfi, cook for couple more minutes.
Transfer the burfi to a greased pan. Spread it evenly and add few chopped pistachio or nuts of your choice.
Let it rest in the refrigerator for 1 to 2 hours. Cut them to desired shape and enjoy.
Notes
Coconut burfi stays fresh for up to a week in the refrigerator.