In a bowl, take the desiccated coconut and mix warm milk with it.
Stir well. Cover and keep aside for 1 hour. If using fresh coconut, then no need to soak in warm milk.
Making coconut burfi
Grease a baking tray or steel plate with ghee or a neutral flavored oil.
Heat ghee in a pan. Add the milk soaked coconut. Stir to mix and sauté on a low heat for 2 to 3 minutes.
Now add the condensed milk and stir to mix the ingredient thoroughly. Cook on a low heat stirring often.
Add sugar if you prefer. Then add cardamom powder.
Continue to cook and stir. The coconut burfi mixture will thicken slowly.
Keep on stirring so that the mixture does not stick to the bottom of the pan.
Ghee should start releasing from the sides of the mixture. You will see tiny drops of ghee. Takes about 20 to 25 mins on a low heat.
Add rose water if using. Stir again.
Setting coconut burfi
Then pour the burfi mixture in the greased tray or thali.
Sprinkle saffron powder or press some halved or chopped cashews on the top.
Let it cool completely at room temperature.
Slice the burfi and then serve.
Coconut Burfi can also be refrigerated. It keeps well for 1 to 2 days in the refrigerator.
Notes
You could use finely grated desiccated coconut or coconut powder. If the coconut shreds are too large, grind them to a semi-fine texture in a mixer-grinder.
If using fresh coconut, there is no need to soak it warm milk. Add about ¼ cup of fresh grated coconut.
Cook the coconut burfi mixture until it comes together in the pan and you see some ghee releasing from the sides. If the mixture is not cooked properly, the burfi won't set on cooling.
Use any good brand of sweetened condensed milk.
For more servings, you can easily scale up the recipe.