Seven Cup Burfi

• Melted Butter (Ghee)     -   1 c
• Dessicated coconut     - 1 c
• Besan     - 1 c
• Sugar     - 3 c
• Milk     - 1 c
• Cardamom     - 20

1. Powder the Cardamom and keep aside.
2. In a Non-Stick pan melt the Butter ( 2 sticks) to make 1 cup Ghee.
3. Roast the Besan in the Ghee on low flame for 5 mins.
4. Add the Dessicated Coconut and mix for 1 minute.
5.  Add all the ingredients except cardamom and cook for 20 mins on medium flame.
6. Stir the mixture continuosly . Add the powdered cardamom and mix well.
7. Grease a 11 inch steel or Aluminium plate and pour the mixture.
8. Let the mixture cool for 10 mins and cut it into squares.
9. Let this cool completely for 3 hours before removing the squares.
10. Store the Burfi in an air-tight container.