How to make Chocolate Coconut Burfi

• Grate the coconut. Grating this when it is fresh is always best.
• Add water enough to just cover the sugar and melt the sugar. Once you remove the scum, if any, bring the syrup to a boil. The syrup has to be of one thread consistency.
• Add the grated coconut, cardamom powder, to the sugar syrup. Stir well so that it gets mixed fully! Keep stirring or else it might get burnt. You will know it's done when the coconut starts coming off the pan. Add the cocoa powder at this stage, stir well again.
• For more taste, you can powder some cashew nuts and add.
• Grease a plate on which you are going to set this. Then, once the barfi is done, pour on to the greased plate. Just tap the plate down, it will get set automatically. Using a greased spatula, spread on the top for an even spread.
• With a knife, make horizontal lines and then do a cross-line across to get a diamond-shaped Barfi. I have always seen only diamond-shaped ones. But, this time had a square one done.