Coconut Burfi

1.5 C. ghee
1 C. all purpose white flour
1 C. Besan Dour
1 C. dried coconut powder
2 C. whole powdered milk
1 C. water
3 C. white sugar
1 T. cardamom seeds

Mix the ghee and flours together in a deep wok; cook over a medium flame, stirring constantly until the flour turns a golden brown color. Add coconut powder and stir for about three more minutes; remove from heat. In a separate pot, mix the powdered milk and water. Add to cooked flour mixture, return to flame and cook for one more minute. Immediately add sugar and remove from the stove. Stir the mixture well until sugar is thoroughly dissolved. Spread on a ghee-smeared plate, or on the table, and roll with a rolling pin. Spread the cardamom seeds on and roll it again so the cardamom seeds stick to the burfi. After about five hours cut it into pieces and offer it to the Lord.