Ingredients:
1 cup grated coconut
1 Tbsp ghee
3/4 cup khoya
1/2 cup sugar
1/2 cup water
A greased plate to set the barfee in
Method:
Place the ghee and the khoya in a pan and saute till the khoya looks of a uniform consistency.
Take it off the heat and leave to cool. Mix in the coconut and keep aside.
In another pan heat the sugar and water together over low heat, stirring a few times till the sugar dissolves, taking care not to let it come to boil, before the sugar dissolves.
Cook over high heat till it turns thick, and a drop of it dropped on a cold surface or a cup of cold water, sets at once, into a firm, but not hard, heap.
Mix immediately into the khoya mixture, stirring vigorously, to blend well.
As you mix it will begin to set, thus the need to do it as fast as you can.
Transfer on to the greased plate, pat to level it, and leave to cool and set.
Cut into desired sized pieces, using a sharp knife.