Microwave Coconut Burfi

Happy Ganesh Chaturthi Readers :)
Festivals are the busiest times for everyone, especially working women and busy Moms. Hope today's Microwave recipe of Coconut Burfi saves you some time.

Ingredients:
Shredded Coconut (fresh or frozen) - 2 cups
Sugar - 3 tbsp
Milk - 1/4 cup
Ghee (Clarified Butter) or Coconut Oil - 2 tsp
Green Cardamom/Elaichi - 1 pod (seeds only)
Cashews/Kaju - 1 tsp (small pieces)

How to cook Coconut Burfi in a Microwave:

• Fry cashews in 1/2 tsp ghee/clarified butter until they turn slightly brown. You can use any other nuts of your choice or skip nuts entirely. 
• Vegans can use coconut oil instead of ghee and coconut milk can be used as an alternative for dairy milk.
• Grease a flat plate or tray with ghee or coconut oil.
• Crush the cardamom seeds to a fine powder in a mortar pestle.

• Wipe a microwave safe big bowl dry. Add remaining ghee and grease the bowl well. Add coconut and mix well with a spoon. Microwave for 2 minutes. Stir and microwave for another 2 minutes.
• Now add milk, sugar and cardamom. Mix and microwave for 2 minutes. Microwave for another minute or two if the coconut mix is too watery. If the mix turns too dry, add more milk.
• Spread the hot Coconut Burfi mix on the greased plate evenly. Level it with a spoon. Garnish with fried nuts. Refrigerate it for about 2 hours. After cooling, cut out Burfi squares. Keep Coconut Burfi refrigerated.
• You can cook this Burfi in a pan on a stove top as well. Microwave cooking time may vary. Keep checking after every minute or two to avoid burning. 

Enjoy tasty Coconut Burfi whenever you like.