Naralachi (Coconut) Burfi

This is a recipe shared by my aunt, Mrs. Seema Shahapurkar.  I liked the twist of using boiled potato in Nariyal Burfi.  Hope you all like it too.

Ingredients:
Grated Coconut - 4 cups
Grated Boiled Potato - 1 cup
Sugar - about 1 cup
Cardamom/Elaichi pods - 5
Ghee/Clarified Butter - about 2 tbsp

Method:

1. Mix the grated (fresh or frozen) coconut and grated boiled potato.  Blend/Grind in a mixer so that coconut and potato get mixed well.  Add water while grinding if required. 

2. Grind the cardamom to a fine powder.
3. Heat about 2 tbsp ghee in a kadhai or a heavy bottom pan.  Add the coconut potato mixture, sugar and ground cardamom.  Saute at low flame till the sugar dissolves.  Taste for sweetness and add more sugar if required.  Continue cooking till moisture is lost and a lump starts forming, about 25 minutes.  Cooking time will increase if water is added while grinding.

4. Grease a tray/plate with ghee.  Pour the cooked mixture on the greased tray and spread it evenly with a spoon.  Spreading is easy when the mixture is hot.  Using a knife, make cuts over the spread mixture to form diamond, square or any other desired shape.  Set the plate aside for 6 - 8 hours at room temperature or in a refrigerator.

5. Carefully remove the cut Burfi pieces and serve.