Coconut Burfi

2 cup	Fresh grated coconut
2 cup	Milk
1½ cup	Sugar
2 tbsp	Vanaspathi
1 pinch	Kesari color

Take a heavy bottomed sauce pan and bring milk to a boil and reduce to simmer. Grind the fresh grated coconut little coarsely and keep aside. Let the milk become thick or reduce to half the quantity. This would normally take 1 hour, kept on medium flame stirring occasionally. When the milk has reduced considerably, this is when you see it sticking to the pan, add sugar, coarse ground coconut and kesari colour.

Initially it would look little watery, but after a while it will turn sticky and thick. At this stage start adding vanaspati(dalda) slowly a teaspoon at a time. Keep stirring as you do this, when the mixture turns very sticky and roll like a ball add remaining vanaspati. Take a small portion with a spoon and try rolling it to form a soft ball, this is the indication that it has reached right consistency. Switch off and pour on a greased tray.

Let cool for 5 minutes, then cut into desired shape. Apply little butter or dalda to the knife and then cut, this will help to cut through easily.