This sweet can be prepared when you have lots of fresh coconut. Normally, we will end up with lots of coconut during festive seasons. By giving the touch of lemon colour, the sweet looks more elegant.
2 cups of fresh grated coconut
1½ cups of sugar
1/2 cup water
Food colour (optional)
In a big sturdy vessel take water and sugar. Keep the heat on medium-low allowing the sugar to melt completely to prepare the sugar syrup. Cook it until the sugar syrup reaches one string consistency. To test this, take a little bit of sugar into the spoon. Allow it to cool a little bit. Now dip your index figure into the syrup and press it against the thumb. Now when you separate the figures, the sugar syrup should form like a thread.
Sugar syrup which has reached single thread consistency
Add the grated coconut and cardamom powder to the sugar syrup along with the food colour. Keep the heat on medium and cook by stirring frequently.
In 10 to 15 minutes, the mixture will be reduced and becomes thick and comes away easily from the sides of pan. Immediately pour this mixture into the greased tray. Level it evenly with a spatula, and cut into squares when it is luke warm.
I have used baking sheet instead of greasing the tray.
Coconut burfi, ready to cut
You can store this sweet for up to 10 days.
Chewy coconut burfi, ready to serve