Take fresh coconut in a mixer grinder and grind it to fine puree adding 1/4 cup of water.

Pour this puree over a fine strainer to extract thick coconut milk. You can squeeze to extract the milk completely.

Measure one cup of coconut milk and add it to the pan.

Add normal milk also to the same pan and let it boil. When it is boiling, include sugar.

The milk thickens and reduces over time. Add cardamom powder and Keep stirring every now and then.

After 30 to 40 minutes of cooking over constant heat, the milk condenses and changes color to slightly darker shade.

Keep stirring at this stage, when you see porous texture, transfer it to ghee greased tray. And mark the pieces. Let it cool down to room temperature to separate the pieces.

Very easy dessert amruta phala or coconut milk burfi is ready to relish.

I used 3/4 cup of sugar which was too sweet for me. So in the ingredients list I have reduced it to 1/2 cup.

If you want to relish the sweet as soft peda, you can switch off little early i.e when the milk cooks to porridge like cocnsistency.

When you notice the mixture turning towards porous texture, immediately transfer it to tray, otherwise it turns hard.

I prepared the coconut milk fresh at home but you can even use store bought one.