Take Dried Nariyal. If you wish you may scrap off the outer brown layer. Take a dry grinder and add large chopped chunks of Nariyal. Grind it. Be careful with dried nariyal as its hard to do. Those who are comfortable, can grate it as well.

Add Magaj Seeds and grind again

Take sugar Boora (crushed sugar) in a bowl.

Take desi ghee in haeavy bottomed kadai. Add Grinded Nariyal powder to it.

Mix it well and use low flame small burner gas as the high flame can burnt it. the reason is Nariyal gets quickly heated up and turns brown and we want it to be slow. It takes around 4-5 min on low flame and your home would be aromatic with fragrance of Nariyal.

Slowly it changes the colour and leaves ghee on the sides of kadai.

Then Add fresh crushed Eliachi powder and Sugar Boora. Those who prefer less or mild sweet, may reduce the sugar by half.

Mix it well. there may be chunks in suage Boora. Keep sauting on simmer. They would breal and merge in the mixture soon.

Slowly add milk. It will splutter so be careful and keep mixing. (Dont worry nariyal usually absorbs milk and doesnt form lumps)

Cook it slowly to have a thicker consistency so that we set the burfi. Right now its light brown in color. As sugar will melt in milk, it will become somewhat darker.

Now its right in color and thick consistency.

Take a square container. Dab it with some ghee.

Pour the hot mixture in this container. Keep it for around 20 minutes to get set.

Take a knife and slice off your burfi pieces.

Your quick, healthy and tasty Nariyal burfi is ready. Enjoy!!