Coconut Burfi

First of all let me wish you all a very happy and a peaceful Diwali.

Diwali is round the corner and I am sure most of you are almost done with the cleaning and shopping and are now trying to find out the tastiest sweets and savouries to be prepared in the shortest possible time.

I prepared this burfi two days ago. It turned out perfect. My mom used to prepare this quite often and I remember helping her out during my school and college days. This is one of the easiest sweet that one can prepare, especially for the busy moms. The cooking time is only 20 mins

Besides this sweet, I also prepared Chirm Undo (Laddoo), Naan-katai (indian cookies), Tukdi and Nippat.

Ingredients:

Freshly grated coconut	1 cup
Fine Semolina (Sooji /Rawa)	1 cup
Sugar	21/2 cups
Ghee (melted)	1 cup
Milk	1 cup
Cardamom powder	1 tsp
Saffron  or Food colouring	A few strands or a drop
Mixed nuts (coarsely ground)	(optional) 1-2 tbsps

Method:

Gashes made and allowing it to cool

Stirring the mixture for 20 mins

1. Take a kadai (preferably non-stick) and place the above three dry ingredients (coconut, semolina and sugar) in it.
2. Next add the melted ghee (clarified butter) and milk. Add the saffron (by crushing a few strands of it in warm milk) or a drop of food colouring. Mix well.
3. Now place the kadai with the mixture on a medium fire and note the time. Keep on stirring for 20 mins.
4. At this time you will notice the whole mixture solidifying and the ghee leaving the sides of the vessel. Switch off the gas and immediately pour the contents on a greased plate. Spread it evenly with the back of a greased steel tablespoon.
5. Before the mixture cools down, make gashes of desired shapes and allow it to cool completely on the plate itself.
6. Once cooled completely, it will harden. Now cut and separate each piece and store it in an air-tight container.

Preparation time : 15 mins

Cooking time       : 20 mins

Makes                 : About 46 pieces (depending upon the size and shape) in a 81/2" diameter plate.


Note: 

• When stored in an air-tight container, it will last for about 10 days without refrigeration (in cooler climates).
• Instead of saffron, I used red food colouring this time. Just a drop of it is enough. 
• For mixed nuts, I used pistachios and cashews.