Kobbari mithai

Kobbari mithai - Also called as coconut barfi or tenga barfi is a very popular sweet of India. Made using dessicated fresh coconut, it is quite simple dessert. You may also like other Indian desserts like Besan laddu
There are 2 methods of making this - one by making sugar syrup and then adding the coconut or cooking both together. I have tried both and found making sugar syrup and adding coconut was easier and gave better results.

Ingredients
Grated coconut - 1 cup
Sugar - 1 cup
Milk - 1/2 cup
Cardamom - 3
Ghee - 3 tbsp
Method
In a mixie, add the grated coconut and run it once. This is just to get a fine grated coconut. No water to be added.
Take a plate and grease it with ghee.
In a thick bottomed kadai take the sugar and add milk. Heat the kadai. Constantly stir. If you want you can add water (not necessary as heat will dissolve the sugar). Make sugar syrup of one string thickness. Now add the grated coconut and keep stirring. The mix will thicken. Take care and make sure that the mix doesn't stick to the bottom of kadai. When the mix forms a lump its done. Add cardamom powder, ghee, stir it and remove it from heat. Transfer it to the grased plate. Spread it evenly using a spoon.

Cut it into square or diamond shapes using a knife. Allow it to cool.
Coconut barfi is ready. It stays good for about 10 days.