125g ghee or butter
1 cup water
50g dry grated coconut
1/2 tsp cardamom powder
1 tbsp chironji
Heat ghee in a pan and fry the sooji on a low flame until golden color. Remove from fire and set aside.
Boil the water and sugar to prepare sugar syrup.
Add the hot syrup to the fried sooji and mix well. Also add grated coconut and half the cardamom.
Spread the mixture on a greased tray and sprinkle chironji and remaining cardamom powder.
Cut the mixture into square or diamond shaped burfies, using a greased sharp knife.