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Besan Coconut Burfi
From my cooking class.
cups desiccated coconut (100gms)
cup whole milk
sliced almonds (to garnish)
Use good quality besan and ghee. Sieve besan. Heat ghee. Roast besan on low till nice aroma comes. Keep stirring.
Now slowly add milk, keep stirring to avoid lumps. Add sugar, coconut. Cook 20 mins on low. Keep stirring very frequently. Taste for sugar. Add more if needed.
Grease 1 big plate or thaal. Pour mixture and flatten on top. Sprinkle almonds.
Cool and cut into squares or diamonds. This can stay and taste good for 5 to 6 days in fridge. Lasts longer in winters.
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