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
ingredients
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
6 oz - icing sugar (powdered or confectioner's sugar)
½ teaspoon - powdered cardamom
4 tablespoons - raisin-cashew-almond mixture
2 teaspoons - butter
directions
- 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.
- 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.
