Dry roast besan for 3-4 min.. roast it on low flame so that no colour change
Add dessicated Coconut and mix it now add ghee and milk and mix it nicely so that no lumps formed
Add sugar (I have added 2 cup sugar) and mix it nicely
Continue to cook and stir till the mixture leaves the sides of the pan
While stirring also scrape the bottom of the kadahi and the sides... if you don't scrape then the mix starts sticking and get browned or burnt
Even after leaving the sides of the pan continue to cook till you see ghee releasing from the sides
When the burfi mix looks like molten mass with some bubbles and ghee releasing from the sides then switch off the flame
Immediately pour the entire mix into greased tray
With the spatula or spoon even and smoothen the top
Let the burfi cool down at room temperature then cut with a sharp knife and serve
