In olden days all the sweets were made at home. Except for raw materials none of the food items were bought from outside. Till Our mother’s generation everything was homemade and I say everything. Now most of us find the excuse of lack of time and buy even day to day food needs from hotels and shops. But very few people like us still want to regenerate the old system. Ladies who don’t have parental guide in cooking are very grateful to our blogs for sharing the most loved home cooking. So I find myself useful in some way to the society if detailing some of my grandmother’s recipes. One of them is Kobbari Mitai. As children we used to love eating this. One piece of this burfi just would vanish from my tongue even before I swallowed. I would really find that amazing. I was even allowed to put a hand in stirring the sugar syrup. This entire cooking goes very easily. So here I share you the lovely recipe of Kobbari Mitai.
Coconut Burfi Ingredients:
- Grated Coconut – 1 cup
- Sugar – 3/4 cup
- Milk or Water – 1/4 cup
- Cardamom powder – 1/2 tsp
- Ghee / Clarified Butter- 1/2 tsp
Time to Prepare: 30 mins
How to Make Coconut Burfi :
- Grease a plate with Ghee. Keep aside.
- In a pan, add Sugar and Milk, Water and heat until the Sugar dissolves and start forming a sticky thin layered Sugar string (Nulu Paaka). If you take a drop of Sugar syrup and gently rub between two fingers, then it should form a thin layer.
- Then add grated Coconut and Cardamom powder and stir continuously. When the whole Burfi mixture turns a bit thick and starts separating out from the bottom of the vessel, remove from the flame.
- Pour this mixture on the Ghee/Clarified Butter greased plate. Using a knife, cut the laid out Burfi mixture into your desired shaped Coconut Burfi pieces.
Leave the cut Burfi pieces in the greased plate and allow to cool. Next, remove the pieces from the plate and serve.