Coconut burfi with milk and coco powder

I am still in the mood of Diwali ,,because as i told earlier i had prepared lots of sweets this time ,,but i am not able to update everything on time...so till now i am in diwali only.....

My Elder sister use to prepare this kind of burfi before marriage,,,I was not so found of sweet at those time..but still we use to like some of sweets, this is one of that. She uses bit different method as she use more milk and very less coconut..but I tried this version.. the original recipe is in her space ..visit Veggie Flavors

Ingredients:
Fresh shredded coconut 2 cups
Milk 1 liters (around 2 and half glass)
Lemon juice 2-3 tablespoons
Sugar 1 1/2 cups (or as per your taste(sweet)
Vanilla extract 1 tsp
cocoa powder 2 tsp (optional) this is for different flavor)
Dry nuts..like I have used Cashew and pista of 10 each(use as per the requirement, and cut them in to 2-3 pieces)

Method:

Boil milk and Turn off the heat,keep aside for 5 mins.Now add lemon juice to it, which will curdle.
Again keep it on the flame (medium)add coconut and sugar , mix well and continue to boil the milk on low flame (stir once in 2-3 mins)until almost 45 mins.

Now if you like to add the vanilla extract or coco powder add it and mix it well.or u can make 2 portion of the mixture(coconut and milk) and to one portion add vanilla extract and to another portion add coco powder(both in separate pan).

Keep stirring the mixture until it thickens and starts leaving the bottom of the pan.
When the mixture starts rolling around in the pan like a ball turn off the heat.

grease 2 plate(by ghee or cooking oil or butter) and spread both the mixture in the different plate.Dip your fingers in cold water and press the top of this paste(which is spread in plates) and give smooth look.
or as shown in the picture u can use the one single plate to spread it over..

Now press the nuts with each burfi.I have used cashew for coco burfi and pista for plain burfi(which will give a good look and taste)
After 5-6 mins cut in to any shape of your choice, and keep aside to cool down to room temperature(around 4-5 hours) and then remove from the plates(by now the burfi should be stiff and firm) and serve.

Tips :if the burfi is still soft (after keeping it for cool down) then keep it refrigerated for 6-7 hours...which will fix the problem (80%).but after that u can not keep the burfi out from the fridge.u need to keep refregerated the unused burfi's......

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