Coconut Burfi

2 cups coconut scrapped
1 cup coconut coarsely shredded
1 -1/2 cups sugar
1 cup milk
1 Tbsp. butter
1/4 tsp. cardamom powder

Mix both types of coconut in a large heavy pan. Add milk and cook till
bubbes appear. Continue cooking, stirring continuously, for 10-12
minutes. Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread
syrup. (refer sugar syrup) Pour into coconut, stirring gently and
continuously. Add butter, and continue stirring, till a soft lump is
formed. (If you want to decorate seperate some part of it and add some
color essense) Empty (without essense) into greased large plate, pat even
very lightly. (If you have added color essense to the other part empty
that on top of this.) Cool and cut into squares. Cool and set completely
before transferring to container.
Store in airtight containers.

Note: Never use the brown skin of the coconut while grating, or scrapping.
Use the whitest possible. Otherwise the burfi will get discoloured, though
taste will not differ much.

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