This is an easy peasy lemon squeezy sweet to make. I just love the color of the burfi. You can’t eat just one, especially when it is fresh and warm. I celebrated my Diwali with burfi. This vibrant picture of the marigold (from my backyard), often used for decoration during festivals, evokes a feeling of joy and happiness – similar to the feeling you’ll have when you bite into this burfi.
- Fresh grated coconut – two cups
- Almond flour / fine powder – one cup
- Sugar – one and half cup
- Milk – one-fourth cup
- Ghee – two tbsp
- Chopped nuts for garnish
Grease a baking pan/plate with little ghee.
To the pan, add coconut, almond flour, sugar, ghee, and milk. Mix well and cook on medium flame. Keep stirring until it thickens and becomes non- sticky. ( It took me 10 to 15 mins)
Turn off heat and spread on the greased plate/tray and press into one and a half inch thickness.
Note: Use this tip to create even-sized burfis. Grease the flat bottom surface of a small bowl and spread the burfi mixture using the bottom of the bowl. It protects your hands from hot mixture.
After 2 mins, cut into diamond or square shapes.
Store in an airtight container. Stays fresh for one week.