In my house, the burfi is made for special occasions. My aunt is instrumental in inspiring me to learn this dish. She is a whiz in the kitchen, and anything I ask, will be done and ready before I can chew her brain again.
Fresh coconut grate 1 cup
Sugar 3/4 tbsp
Ghee 2-3 tbsps
Powdered elaichi (or cardamom)
1. Heat water in a wok and add the sugar and the ghee.
2. Stir continously until the sugar dissolves and turns into a sticky brown liquid.
It should be a glue-like consistency, but not too thin.
3. When the liquid leaves the sides of the pan, add the coconut and mix well.
4. Add the elaichi and mix again
5. Pour into a greased tray and allow it to cool.
6. Cut into small squares and decorate with silver foil before serving.