The coconut burfi is the simplest sweet to make if you have someone else grate the coconut for you. It is also a fat free recipe if you turn a blind eye to the fat in the coconut itself. Calories aplenty as it would be in any sweet. L made the burfi here. And it was made at her insistence.
Coconut - 1 large - grated
Sugar - 1 1/2 cup
Ghee - 1 tbsp
Milk - if you need to clarify the sugar syrup
Cardamom powder - 1/4 tsp ( unless you have a daughter who hates the spice)
Take the sugar, add about 1/2 cup water to it and keep on heat
Let the syrup be nice and frothy. At this stage you can add a few tbsps of milk and remove the layer that forms on the top.
Let the syrup become nice and thick. Most recipes say one thread consistency, but it should be slightly more
If you wish to reduce the moisture content in the coconut, lightly heat it up in a pan for a few minutes stirring all the time. Or do away with this step entirely.
Once the syrup is nice and syrupy ( meaning thick and frothy and slightly beyond the one thread stage)
Add the coconut in and keep stirring till you feel it is coming all together.
You can add a few chopped nuts at this stage.
Keep it on heat a little while longer.
And then spread it onto a greased plate ( this is where the ghee is used)
As it cools when it is semi-set, take a knife and cut in required shape, but do not remove
Allow to set fully and then remove each piece and store.