Coconut Besan Burfi

Ingredients:

Grated fresh Coconut	1 cup
Besan (gram flour)	1 cup
Milk	1 cup
Sugar	1 + ¾ cups
Ghee	¾ cup
Cashew	few (broken into very small pieces)
Cardamom powder	½ tsp

Method:

1. Grind grated coconut into a fine coarse texture. Keep aside.
2. Roast gram flour in low flame (without ghee) till colour changes. Keep aside.
3. Grease a wide deep plate (meals plate) or a cookie tray with ghee and keep aside.
4. In a thick bottomed kadai, heat ghee (save 2 tbsp of ghee for later use) till it melts. Lower the flame. Add Coconut and Gram flour. Fry for few seconds. Then add sugar and milk. Mix well until lumps of gram flour disappears (can use a whisker). Once the mix appears lumps-free (very small lumps here and there is okay), raise the flame to high and keep mixing and also scrap the sides continuously. If it spills out, use a lid to protect. Once it attain thick consistency, spilling will be stopped.
5. Now add broken cashew, cardamom powder and remaining 2 tbsp of ghee. Mix continuously till it comes to a thick dough consistency. If it sticks to the bottom, lower the flame and continue stirring. If needed, add little more of ghee. When ghee starts leaving the sides and dough easily turnover without sticking to the bottom (dough becomes frothy and fluffy at the sides), switch off the flame. Burfi-mix is ready.
6. Carefully transfer the Burfi-mix into the greased plate/tray and level it using back of a spoon (rub little ghee to the back of the spoon to avoid sticking). Once levelling is done, make desired cut marks using a sharp knife (coat the knife with ghee to get smooth cutting). Cut marks should be made when the Burfi-mix is hot.
7. Allow to cool completely and then transfer upside down to a plate. Break into pieces and store in an air tight container. (If it doesn't comes out easily, slightly heat the tray in low flame for 2-3 seconds and then turn over to other plate). 

Can stay good in room temperature for upto one week.