Coconut burfi is a scrumptious Indian traditional sweet delight found in every part of India and savoured equally for every occasion to please your sweet cravings.
To get pure white burfi, use only white part of the coconut. Do not use the brown bottom layer of the coconut that mates with the shell.
The consistency is very important. If overcooked, it will harden and crumble. In that case just sprinkle some water over the crystallised mixture and stir over medium heat for about 2 minutes and remove.
The time taken to get the end consistency depends on the pan thickness, heat and moisture in coconut.
You can use part milk and part water or it can also be made just with water. The burfi with milk will be richer in taste.
You can also use frozen coconut but just thaw it before using.
If you want to reduce sweetness, you can reduce sugar quantity at the most by half a cup, reducing further will not yield the right consistency.