How to make Coconut Burfi

• Place a parchment paper or silicon mat in an 8 x 8-inch baking pan. Grease the silicon mat with some ghee, and set it aside.
• Heat the milk in a saucepan. Turn off the heat. Stir in 2 tablespoons of heavy cream.
• Mix desiccated coconut powder with 1 ½ cup of hot milk. Set it aside for 20 minutes.
• Mix dry milk powder with the remaining hot milk. Set it aside for 20 minutes.
• Heat a non-stick pan, and add ghee. When the ghee melts, add the dry milk powder mixture, and stir continuously on medium heat until it forms into a soft dough ball.
• Add desiccated coconut mixture to the milk mixture, and cook on medium heat stirring frequently to avoid the coconut from browning. Cook until all the moisture is evaporated and the mixture starts to form into a soft dough.
• Add sugar, and cook on medium heat stirring frequently until the mixture starts to form into a soft dough.
• Transfer the mixture onto a greased pan, and press firmly. Optional, sprinkle some green cardamom powder on top of the burfi and gently press.
• Allow the burfi to set, cut into the desired shape and enjoy.