7 cup barfi

Ingredients:
- 1 cup besan (gramflour, chickpea flour)
- 1 cup ghee
- 1 cup grated coconut
- 1 cup milk
- 2 3/4 cup sugar
- 1/4 cup cashewnuts

[Note: If making a burfi for the first time, I suggest you reduce the portions and use a 1/4 cup measure - 1/4 cup besan, 1/4 cup ghee etc. Cooking time will reduce accordingly].

Method:
1. Blend cashewnuts with coconut & milk for 10-15secs, to get a coarse runny mixture.
2. In a deep pan [I prefer non-stick], with the flame on low, heat ghee and add besan.
3. With manual whisk/large spoon, mix well to get rid of any lumps.
4. Add the blended coconut, cashewnut and milk & keep stirring.
5. Pour in sugar. Increase flame to medium & keep stirring until mixture thickens ~ 30 mins.
6. Pour in the greased tray, flatten it with spatula & allow to cool for about 15 mins.
7. With a butter knife greased with ghee, cut into desired shape [ I cut mine into squares]. Do not remove from the plate yet.
8. Once the mixture cools completely (1-2hrs) transfer into an airtight container and refrigerate.
(If burfi hasn't hardened by then, refrigerate for a few hours so that it sets completely before serving).