Grate the ripe coconut into fine powder. Roast the mawa/khoya (Roast till it turns light brown, burfi becomes tastier and can be stored for longer duration).
Grate the ripe coconut into fine powder. Roast the mawa/khoya (Roast till it turns light brown, burfi becomes tastier and can be stored for longer duration).
Make a solution of water and sugar, and put it in a frying pan, for making the sweet syrup. Continue stirring and make a sweet syrup that looks like 2 wires on testing(putting a drop on two fingertips and stretching. Take out 1 to 2 drops of syrup in a plate and press between your finger tips to check the thickness of the syrup. The syrup looks like two wires. It means your syrup is ready. If this is not achieved yet, cook some more and repeat the same test).
Put the mawa (khoya) in the syrup and cook it for 3 to 4 minutes. Then turn off the burner. Now properly mix the coconut powder in the syrup.jami-barfi
Use ghee on the plate in order to make the plate oily, now take out the mixture on the plate and evenly spread it with a frying spoon. Sprinkle the cut piste and press them evenly and keep it aside for cooling.
After 2 hours, you will see, the mixture has solidified. Now you can cut this mixture, in square sized pieces with a knife. The Coconut Burfis are ready now, and you can serve and eat them.
Note- While making the sweet syrup if you mix one tablespoon milk in it, then the sugar's waste starts swimming on the top like a foam. Take these foams out with a frying spoon. Sugar syrup will be better and clearer.
