Essentially you need 1 cup each of: milk, besan (chickpea flour), sooji, desi ghee, grated coconut and 2 cups of sugar.
- Grease a flat plate.
- Add all the ingredients to a heavy bottomed pan and keep on medium-low heat.
- Keep stirring till the batter leaves the sides of the pan. You'll know it when the batter almost seems to be moving together (not completely but almost).
- Take it off the heat.
- Spread the batter/mixture on the plate. To flatten it, use the base of a bowl. Grease it with ghee too so that it doesn't stick.
- (Optional)Make markings in the flattened mixture as you would finally cut it. This makes it easier to cut once the burfi is done.
- Let it cool. Once cool, cut it into squares.
I made these as a prasad.