Grease a 8 inch plate or tray with ghee and keep it aside. I used 4 aluminium takeaway containers, as I was giving them off as gifts. I did grease the insides with ghee.
Heat a thick bottomed pan with 1 tsp ghee. Add besan and roast over low flame for 2-3 minutes till you get the roasted aroma. Transfer to a plate.
In the same pan add another tsp of ghee. Add the grated coconut and once again roast for 2-3 mins till you get the aroma. Switch off the flame.
Now add the roasted besan, sugar and mix well. Make sure that there are no big lumps of besan. Use a balloon whisk to make it easy for you.
Add milk and mix well once again till the mixture is smooth and free of lumps.
Switch on the flame now, add 1/4 cup of ghee and using a wooden spatula start stirring in a circular motion slowly.
After 10 mins, the mixture would have thickened considerably and would start letting out big bubbles. Keep stirring to prevent the mixture from sticking to the bottom of the pan.
After 20 mins the color would have also changed, now add the remaining ghee and keep mixing well.
The mixture will come together in a thick mass without sticking to sides and will move to center of the pan when you spread the mass around. This should take another 5 mins.
Transfer the burfi mass to the greased plate and tap the plate on the counter to level the top.
cup burfi is ready.
While it is still warm draw lines according to your preferred shape.
Once cooled down use a sharp knife to break them into pieces.
Store in an airtight container.