This is my sister B's recipe for Coconut Burfi. Photographed by her too. Here's the recipe.
Grated Coconut - 1 Cup
Sugar - 1 and 1/2 Cups
Saffron - a pinch (as desired)
Gram flour - 4 tsp
Cardamom - 1 tsp
Ghee - 4-5 Tbsp
Heat Sugar in a large Kadai dissolving very little water, Cardamom and Saffron.
Wait until the Syrup reaches the Soft Ball Consistency. Meanwhile roast the Gram flour for few seconds and keep it aside. Also, grease a dish with ghee.
(Soft Ball Consistency: Add few drops of sugar syrup into a cup of cold water. If the syrup does not dissolve then the right consistency is reached)
Add the Coconut and keep stiring.
When the mixture starts thickening, add the Gram flour.
When it starts thickening add little ghee. and keep stirring.
Pour the content in a greased dish. You might have to act fast as the coconut will get overcooked while the full moisture is absorbed. That will lead to dry coconut and sugar flakes.
Even the layer and allow it to cool. When its almost cooled and a little warm, cut it into diamond shaped cubes. Allow it to cool completely before storing in an airtight container.