Thengai Burfi, Coconut Burfi

          Thengai Burfi/Coconut Burfi, this is the second sweet I made after the Rava Ladoo. I had thought that I would be making a couple more, but then, now since my kitchen renovation is going on, I might not be able to do. But, still I am having my microwave, if time permits, I am thinking of doing something, using the microwave. Coming to today's sweet, this is another easy one that anyone can make and it requires just 3 ingredients. Coconut and sugar, can anything go wrong with this combination, the only thing that we have to be careful is not cooking them together too long, then the burfis might turn into coconut and sugar crumbles, other than that, this is a simple, yet delicious sweet that can be done in no time..

Need To Have

• Grated Coconut - 1 cup
• Granulated Sugar - 3/4 cup
• Green Cardamom/Elaichi - 2
• Ghee for grasing the tray

Method

          Grate the coconut and be careful not to have the brown parts of the coconut, so don't grate till the very end and grease a square tray with ghee and keep. Heat the coconut and sugar in a heavy bottomed pan, and keep mixing. The sugar will start melting, keep mixing and keep the heat on medium.

          After a couple of minutes, the mixture starts thickening, at that stage add the cardamom powder ( take the inner black pods and powder ) and mix. Once the mixture starts leaving the sides of the pan and comes together, remove and put it on the greased tray and spread it immediately using a spatula, you can make the top surface smooth, by placing a butter paper or parchment paper or aluminium foil and pressing it with the back of the spatula. After 2 minutes, cut them into pieces as shown, once it cools a little more, we can remove the pieces.

Note
Make sure that you remove the mixture from the stove, when there is still some moisture in the mixture, otherwise it'll start forming crumbles. If this happens, add little water and mix one more time  on the stove and then make the burfis.
The last step of spreading the mixture should be done fast, so keep the greased tray ready.  
Do the entire cooking on medium heat.
We can do this sweet with dessicated coconut too, but fresh coconut always tastes best.