Ingredients:
1 ½ Cup Freshly Grated Coconut (alt dry shredded coconut)
1 tbsp Ghee (Clarified Butter)
2-3 Cardamom Pods
A Few Saffron Strands
1 ½ Cups Full Fat Milk
½ Cup Sugar
For Garnish:
Chopped Pistachios
Process:
Heat ghee in a deep non-stick pan, add cardamom seeds, and sauté on a medium flame for a few seconds.
Add coconut and sauté on a medium flame for 7-8 minutes.
Add saffron strands to 2 tbsp of warm milk and set aside.
Add milk and sugar, mix well, and cook on a medium flame for 45 min, while occasionally stirring and scraping the sides until milk evaporates.
Add saffron milk and let it cook for an additional 2-3 minutes.
Transfer the mixture into a greased 7” pan and spread it evenly using a flat spatula.
Garnish with pistachios, press it lightly using a flat spatula, and keep it aside to cool completely for an hour.
Cut coconut burfi into squares and serve or store in an air-tight container.