Use shredded coconut. Pulse it before use for uniform texture
Dry roast coconut in low flame for about 10-15 mins. Make sure to the temperature is right, and doesn't brown the shredded coconut. This removes the extra moisture and increases the shelf life of the burfi
In a large pan, bring water and sugar to boil. Boil for 5 mins or until light one string consistency is reached.
Add dry roasted shredded coconut to sugar syrup. And cook the mixture in medium flame for about 20-25 mins, while stirring.
when the mixture is done, it will come together. Pour the mixture onto a greased plate.
Cut the burfi into squares after 5 mins, and allow it to cool completely before serving.