Coconut Burfi

Ingredients:

Coconut – 4 cups, dry, finely shredded
Sweetened Condensed Milk – 14oz can
Cardamom – ½ tsp, powdered
Butter or Ghee – ½ tsp

Method:

In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma. Do not brown.
Add in Sweetened Condensed Milk and Cardamom.
Mix well and continue to cook and stir until the ingredients clump together (approximately 2 to 3 minutes).
Turn off the heat
Lightly smear bottom of a flat baking sheet with Butter or Ghee.
Pour coconut mixture onto the baking sheet and spread it evenly.
Refrigerate for about an hour.
Remove from refrigerator and cut into squares or diamond shapes.
Store in an air-tight container in the refrigerator.

Tips:
Refrigerating the Burfi makes it easier to cut.
Burfi tastes the best at room temperature.