Makes 20 big size pieces
1 Cup Chickpea Flour/ Besan/ Kadalai Maavu
1 Cup Milk (skimmed/whole fat)
3 cups Granulated Sugar
1 cup Ghee( melted completely)
1 cup Shredded coconut(fresh/frozen)
1.Stir all the ingredients together and add to a heavy bottomed wide nonstick pan.
2.Stir continuously at low medium flame until the mixture becomes thick and leaves the sides.
3.As you stir you could see the bubbles forming on the top at one point of time.Reduce to low flame. Take a small amount of mixture and make a ball.The mixture should retain the shape- It means the burfi is ready to be transferred from the pan, else continue stirring, but don’t allow it burn.Keep on checking from the point the bubbles are shown (What’s wrong?, all you need is a perfect and not burnt burfi ). Grease a plate with 1 tsp ghee and pour the mixture into the plate.
4.Allow the mixture to cool. And when is almost cool,but not hard, cut into desired shapes with a knife.
5.Once it is fully cooled down, remove the side pieces first, leaving room for the other pieces to come easily. Store it in the airtight container. The bottom side looks shiny and that is what you see in the picture.