1 can (14 zo or 200 grams) Sweetened condensed milk
4teaspoonsUnsweetened cocoa powder
1 ½ cups or 100 gramsDesiccated coconut
Take walnuts in a pan and dry roast them with stirring constantly on medium-low heat. It may take around 7-8 minutes.
Once done remove it to a bowl or plate and let them cool.
Meantime, grease the plate or container in which you are going to set the burfi and keep it aside.
Once cooled down, make a coarse powder using a grinder with pulsing motion. NOTE: Do not grind it finely because walnut gives bitter taste if ground for longer and releases oil.
In the same pan, add sweetened condensed milk and cocoa powder. Turn the heat on medium. Mix well and bring it to a simmer.
Then add dry coconut and coarsely ground walnuts. Mix and continue cooking with stirring constantly for 3-4minutes. Or until the mixture becomes thick and comes together like a dough. It also leaves the sides of the pan.
Remove this walnut burfi mixture to a greased tray, evenly spread and smooth out the surface.
Let it cool down and set. Then cut into squares using a sharp knife.
You can double or triple the amount as needed.
Walnut burfi stays good for 2 days at room temperature and 10 days in the refrigerator. Store in an airtight container in a single later (If staking, keep a parchment paper between layers).