Milk and Coconut Burfi

Finely grated coconut - 3/4 cup
1 litre milk
1 cup sugar
chopped nuts for topping(pista, almonds)
silver foil (optional)
Pure Ghee - 3 to 4 Tblsp.

Heat milk in a heavy Kadai till it is reduced to half its volume. Add coconut, sugar and stir till it becomes thick. Add ghee when it sticks tothe bottom. When it reaches burfi stage, the mixture turns golden and becomes frothy. Add the toppings and pour on a greased tray and cut it into squares.

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