Grated Coconut - 4 cups
Grated Boiled Potato - 1 cup
Sugar - about 1 cup
Cardamom/Elaichi pods - 5
Ghee/Clarified Butter - about 2 tbsp
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.
5. Carefully remove the cut Burfi pieces and serve.