For preparing coconut semolina burfi, heat grated coconut slightly and keep aside.

Fry semolina in ghee till it turns golden brown.

Add 1 cup of water and two cups of sugar in a vessel and heat.

When the sugar syrup has achieved a thread like consistency, add grated coconut and semolina and stir well.

Add condensed milk, mix well and remove from heat when the mixture separates from the sides of the vessel and transfer the contents on a greased plate.

After 2-3 minutes, make small squares with a knife.

Wait for 5 minutes and separate the square pieces.

Coconut semolina burfi, a Diwali special dish, is ready.