Coconut Burfi Version 2.0

Cooking time: 5-7 minutes
Serving: 1 byte per person.


Ingredients:
Firmly packed grated coconut - 2 cups
Sugar - 1.5 cups or (as per taste)
Cardamom powder - 1/2 tsp.
Ghee - 2 tsp.
Food color - a few drops


Method:
Grind the grated coconut in a blender without adding water (optional).
Add the coconut and sugar in a wide, thick-bottomed non-stick pan and begin sauting in medium-low flame.
When the sugar melts (leaves water), add the food colour and saute.
After a minute, mix in the cardamom powder and ghee.
When the coconut begins leaving the sides of the pan and white bubbles appear, remove and spread in a ghee-greased pan.
After 15 minutes, make an incision to form a shape.
Let it cool and cut.
Enjoy.

Note:
I divided the ingredients into halves. In one pan, I was sauting (with colour) and my mother was preparing with no colour simultaneously.
When the right consistency was achieved, I first spread the white portion in the cake tray and then spread the pink portion over the white one.

Posted in: Sweet, TV cookery show