Mix both types of coconut in a large heavy pan. Add milk and cook till bubbles appear. Continue cooking, stirring continuously, for 10-12 minutes. Add saffron milk, colour and cardamom Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup. Pour into coconut, stirring gently and continuously. Add ghee, and continue stirring, till a soft lump is formed. Empty into greased large plate, pat even very lightly. Cool and cut into squares. Cool and set completely before transferring to container. Store in airtight containers.
Note: Never use the brown skin of the coconut while grating, or scrapping. Use the whitest possible. Otherwise the burfi will get discoloured, though taste will not differ much.
Preparation: 45 minutes
Makes: 25-30 pieces
Shelflife: 2 weeks