Double layered Coconut & Mawa Burfi

Take fresh coconut and grate as fine as possible. Mawa or Khoya should be in room temperature.

Crumble it, keep aside. Chop the nuts and make a fresh crushed cardamom powder from the black seeds of green cardamoms.

Heat 1 tblsp. of ghee in a pan and add grated coconut. Stir continuously otherwise coconut will change its color and coconut should not change its color.

Lower the flame and stir the coconut for 2-3 minutes. Then add the sugar and again in medium flame, stir the sugar and coconut mixture till sugar melts completely.

When sugar melts completely, add crumbled khoya/mawa and mix it with coconut, stirring continuously. Add chopped nuts in the mixture. Increase the flame a bit.

Stir for another 4-5 minutes or till coconut mixture doesn't stick to the pan any more. Lastly add cardamom powder and mix it well in the coconut mixture.

Do not dry them too much, the mixture should be sticky. Then it will set nicely and the texture of the burfi will be also soft. You can make these burfis also in one layer and no food color added.

As I wanted to make these more colorful, so made this in two layers. Divide the dough into 2 parts and in one part, add 3-4 drops of red/pink food color and mix evenly in the mixture.

When the mixture is still hot, grease a plate with ghee or butter, and spread the pink/red layer first on the plate. After that spread the white layer carefully over the red/pink layer.

Lastly sprinkle grated coconut allover the white layer, then sprinkle chopped pistachios and press a little with back of the spoon to set them. Set in refrigerator for at least 2-3 hours and then cut into desired shape and size.