Blitz the grated coconut in a blender without water to even out the coconut shavings

In a thick bottomed pot place the sugar and coconut and cook on low flame and let the sugar slowly melt. Keep stirring.

In a small cup soak the saffron in water and grease a 12" steel tray/thali with ghee or oil. Set aside

After 10 min. add the saffron water along with the cardamom powder and continue to cook. The moisture in the mixture would now slowly start drying up. at this point add the ghee (optional)

In another 10 min. the mixture will stop sticking to the sides. At this point stir continuously and the edges of the coconut mixture will start falling away from the side.

Remove from flame and pour onto the greased plate. Shake the plate a bit so that the coconut mixture spreads evenly. After a few min take a sharp knife and cut the semi hardened mixture into squares or diamond shapes.

Once it cools completely, remove the burfi squares(about 20 pieces) from the plate with the help of the knife and store it in an airtight jar.

If the burfi turns out to be too powdery(when cooked for to long) place it back in the pan add a few splashes of water and cook again until the mixture reaches the desired consistency, then pour it on to a greased thali. Follow from step 6 onwards.