This year, give your Holi celebrations a healthy yet delicious twist with grilled almond burfi, a perfect blend of tradition and nutrition. 

Freshly grated coconut – 1 cup
Grinded, almonds blanched – 1/2 cup
Sugar (fine/breakfast) – 1 cup
Desi ghee – 1/3 cup

In a non-stick pan add ghee on a low medium heat and add coconut & almond mixture.

Stir to mix well and keep on stirring to prevent the mixture form sticking to the pan or getting burnt, until it begins to leave the sides of the pan, lumping up as one mass. Add sugar and fold it well.

Apply ghee onto a baking sheet and keep aside.

Reduce heat to low and continue stirring for a few more minutes until the residue sticking to the sides of the pan starts to look opaque and dry, which means the consistency is nearing almost right for solidifying.

Remove onto the greased sheet. Mix the dough with greased hands, pat it flat into a neat square with a greased rolling-pin to 1/4 inch thickness. Smooth out the surface if needed.

As it has cooled partially, cut into equal squares with a knife. Once completely cooled (about an hour or so), separate out the burfis with a flat spatula and store in an airtight container.