Coconut Burfi

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Prepare syrup with sugar and water to 2-3 thread consistency. Warm coconut in heavy saucepan, pour in the syrup. Stir well and cook till soft lump forms. Spread in a greased plate. Cool. Sprinkle cardamom powder (optional).
Cut into squares, store in airtight container.