Coconut Burfi.

Coconut Burfi.

Ingredients:

• Coconut fresh (crushed) - 3 or Bura of dry coconut - 250 grms
• Khoya- 250 grms
• Milk - 250 grms
• Sugar - 500 grms
• Almonds - 50 grms chopped in thin slices
• Cooking oil - 2tsps for greasing the trays.

Method:

Grate or crush the khoya and keep a side. Boil the milk and sugar in a container, add grated khoya stir till it melts, add coconut and stir till it is dry. Greeze tray or plate with high edges with oil and spread half of the chopped almonds in the bottom of the tray and put the mixture in the plate and smoothen the surface with a bowl with plan bottom and spread the remaining almonds on the top of the mixture. Keep the plate/tray aside till it is cool. When it sets cut it into pieces and keep in container preferably airtight. It can be retained for 15-20 days in the winters. In summers it is advisable to keep in the refrigerator.