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 kadai 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 burfi 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