Coconut Burfi

Steps

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1. 1
   Prepare grated fresh coconut. Select coconut that is not too moist, peel the outer layer, and then grate it finely.
   ▶ ≈0:27
2. 2
   Add the grated coconut to a pan and start frying it, allowing the moisture to gradually evaporate until the mixture appears dry.
   ▶ ≈2:19
3. 3
   When the coconut begins to lightly brown, add the ghee. Ghee is optional—you can substitute with coconut oil if preferred.
   ▶ ≈2:33
4. 4
   Continue mixing, then add the roasted semolina. If you cannot find pre-roasted semolina, you can roast it yourself from the raw version.
   ▶ ≈2:53
5. 5
   Mix all ingredients together until well combined, then add the cardamom powder for flavoring.
   ▶ ≈3:09
6. 6
   Continue frying until the mixture appears dry, compact, and takes on a golden color.
   ▶ ≈3:21
7. 7
   Pour the mixture onto a parchment-lined tray, let it cool slightly, then cut it into squares with a knife. The burfi is now ready to serve.
   ▶ ≈3:43