Kobbari Mithai (Coconut Burfi)

Kobbari Mithai (Coconut Burfi)

Serves: makes 12 cakes

Prep Time: 10 Minutes + waiting

Cook Time: 30 Minutes

Ready In: 40 mins
+ waiting

5½ oz - fresh grated coconut

6 oz - icing sugar (powdered or confectioner's sugar)

½ teaspoon - powdered cardamom

4 tablespoons - raisin-cashew-almond mixture

2 teaspoons - butter

  1. Mix the grated coconut and sugar well using your hands and then set aside for about 30 minutes to allow the sugar to dissolve. Place the mixture into a saucepan on a low heat and stir until it forms a single mass (takes about 15-20 minutes). Add the powdered cardamom and the raisin-cashew-almond mixture (you can adjust this mixture to suit your own tastes) and mix well.
  2. Use the butter to grease a plate and spoon the mixture onto it. Spread evenly and allow to cool for 5 minutes. While it is still warm, using a knife, cut the Kobbari Mithai into the desired shapes then allow to cool completely. If you can resist eating it straight away, store in an airtight container.