Banana Coconut Burfi

Line the tray in which you want to set the barfi with parchment paper with a little overhang. I used a 7 by 10 baking tray.

Peel the banana skins and using a fork or masher, mash the bananas. Dont make a smooth pulp, keep little bits of bananas.

Add milk to a non stick pan and bring to a boil.

Add the mashed banana to the milk. Cook down the milk and bananas on medium heat stirring it from time to time until most of the liquid is evaporated, the milk is reduced and you see a thickish paste.

Next, add the sugar and desiccated coconut and cook it with the bananas and milk for about 8-10 minutes or until all the liquid has evaporated and the coconut looks fluffy from absorbing liquid..

Add the ghee next and saute the banana coconut mixture for 5-6 minutes until it appears glistening. There will be some caramelization of sugars banana in the process and you might see some brown specks but dont worry its okay.

Mix in the milk powder and cardamom powder and combine nicely. Cook the barfi mixture for 2-3 minutes after adding milk powder. One of the ways to know that the barfi mix is ready is when its soft and you are able to fold it over itself in the pan. It will start leaving the sides of the pan and start clumping around the spatula.

Transfer the warm mixture to a greased or wax paper lined tray and smoothen the top using a spatula.

Press down some nuts if you like. Let cool and set down completely for 4-6 hours. You can refrigerate if its warm where you live.

Using a sharp knife slice into squares. Store refrigerated for up to 5 days.