Solkadhi

Ingredients:
2 cups grated coconut(frozen or you can take fresh whole coconut & grate it),4 cups milk,1 1/2 cup sugar(less or more as per your taste),2 tablespoon clarified butter(ghee,toop),1/2 teaspoon cardamom powder(optional).

Time:1 hr.


Method:

1.Keep non-stick pan on medium heat,add clarified butter.Let it melt and add grated coconut roast it for 5 mins.Add milk keep stirring continuously.
2.After half an hour(or more) you will see milk starts thickening(like rabadi of ras malai).let it become more thick,you will see some oil oozes out and it starts leaving edges of pan,now add sugar it will look somewhat thin as sugar starts melting but don't worry it will absorb soon.Add cardamom powder,keep sirring at least for another 10 mins or so.It should not be total dry or thin,should be thick and sticky too.
3.Now turn off the heat and take one baking tray(dish)and apply some ghee at the bottom and spread down all the mixture evenly(1 inch thick).Let it cool down completely and cut it diagonally in diamond shape.Take out all pieces and refrigerate it in an airtight container.

of course,don't forget to eat................... :)

Tip:1.Also after cooling down and cutting,if you can't take out pieces from the tray, if it breaks here is one trick-after cooling and cutting don't try to remove burfi pieces from tray or dish,directly keep it in refrigerator for 1-2 hour,now you can easily take out all pieces without breaking and loosing shape.