Name: Coconut barfi recipe by shalini venkatesh at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups freshly grated coconut; 1 1/2 cups sugar; 3/4 cup water; Powdered cardamom (from 4 pods); 2 tbsp ghee

Instructions

Place the sugar and water in a thick walled/ heavy bottom pan.
Over medium heat, stir till the sugar dissolves completely and starts boiling.
Keep stirring frequently and let the sugar syrup cook and thicken till it reaches a 2 string consistency.
When the sugar syrup has reached the desired consistency, add the grated coconut and stir well. The mixture will take on a slightly wet look from the milk in the coconut.
Continue cooking the mixture stirring constantly, till it thickens quite a bit and the edges start looking white and take on a frothy appearance.
At this point the mixture will be thick and somewhat dry looking. Don't worry, it will stay together.
Allow to cool and harden a bit. Cut into 16 small squares. If you plan to keep this beyond 3 or 4 days, then please refrigerate the burfi, in an airtight container, after it has cooled.

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