Transfer the mixture to the tray and cut into squares when it`s still warm.
Allow to cool completely; then store it in airtight container.
While scrapping the coconut take care not to scrap till the brown sides.
Testing the sugar syrup is not that difficult. First the sugar syrup becomes very sticky only then single string consistency is reached.
If you are a first timer like me check it every now and then till the desired consistency is reached.
When the desired stage is reached act very fast and transfer to the greased plate, else the burfis would become hard.
Make sure you cool them only for 10 mins else marking pieces will be difficult.