Ingredients

125 gms desiccated coconut

100 gms sugar

¼cup water

125 gms khoya

2 drops of red food colouring

– ghee, to grease the pan

Method

This is a list of ingredients.

In a non stick pan, add a little ghee.

With your fingers, or with a pastry brush, spread the ghee on to the pan.

Add the khoya.

Cook the khoya on a low flame for a few minutes.

Once it looks like this, transfer it onto a plate.

In another non stick pan, add the water.

Then, add the sugar.

Cook the sugar syrup on a medium flame till it starts to bubble.

You need to check for one string consistency.

Lift up your spoon, and drop the sugar syrup into the pan. If it forms a one string like texture, that is when you achieve the one string consistency.

Add the desiccated coconut to the sugar mixture.

Then, add the khoya.

Mix everything in together.

Take it off the heat and let it cool down a little. Grease your hands with a little ghee and divide the mixture into 3 equal parts.

Grease a cake tin with ghee.

Add one-third of the mixture to the cake tin and flatten out the top with your fingers.

In the plate where you put the khoya, add the food colouring.

Take one-third of the mixture and put it on to the plate.

Combine the red food colouring and the coconut buffi together.

Add this to the cake tin on top.

Spread it out evenly.

Add the remaining one-third of the burfi mixture to the top.

Spread it out evenly.

Let it set at room temperature for 6-8 hours and then invert it out onto a dish.

You can add the silver foil onto the top of the buffi. This is completely optional.

With a serrated knife, cut it into equal parts.

Serve at room temperature or chilled.