I am very nostalgic about our famous kobri mithai . My mom would make it at home or bring from one of the 'Iyengar bakerys'. I remember gobbling few pieces everytime as if it was my last..LOL
Frozens, especially coconuts are never good enough for me (till now) neither do I have proper tool to break or grate a whole kaayi. The reason I mentioned 'till now' was we recently found a new brand of grated coconut which smells fresh and also tastes good. I think its called 'A Kumars' (I dont remeber the exact name) - will check and post if its different .
I am not a fan of coconut in first place, so I avoid it as much as possible. But this brand was good enough to make me feel I should try coconut burfi.. So here it goes :-)
Ingredients :
Grated coconut - as many cups as you wish
Sugar - equal to coconut
Elakki pudi/Elachi (Cardamom )powder - 1/2 spn for flavour
Method :
- Mix grated coconut and sugar well and keep aside for minimum of 2 hrs.
- After 2hrs put this mixture in a thick pan and keep stirring on low/med-low flame to avoid burning.
-In about 30-35 minutes, the mix begins to leave the vessel in the corners and also the sizziling 'almost' stops.
Frozens, especially coconuts are never good enough for me (till now) neither do I have proper tool to break or grate a whole kaayi. The reason I mentioned 'till now' was we recently found a new brand of grated coconut which smells fresh and also tastes good. I think its called 'A Kumars' (I dont remeber the exact name) - will check and post if its different .
I am not a fan of coconut in first place, so I avoid it as much as possible. But this brand was good enough to make me feel I should try coconut burfi.. So here it goes :-)
Ingredients :
Grated coconut - as many cups as you wish
Sugar - equal to coconut
Elakki pudi/Elachi (Cardamom )powder - 1/2 spn for flavour
Method :
- Mix grated coconut and sugar well and keep aside for minimum of 2 hrs.
- After 2hrs put this mixture in a thick pan and keep stirring on low/med-low flame to avoid burning.
-In about 30-35 minutes, the mix begins to leave the vessel in the corners and also the sizziling 'almost' stops.
-Now turn off the heat, add elachi, mix well and let it cool for a minute or 2.
-Meanwhile grease a plate/silver foil sheet with little ghee or butter, spread the mixture to 1/2' or 1" thick and cut it in square shape while it is still hot.
- Let cool now completely till the cut cubes hardens. Store it in air tight container.
Tips : You can garnish with raisins or cashews if wished.
-Meanwhile grease a plate/silver foil sheet with little ghee or butter, spread the mixture to 1/2' or 1" thick and cut it in square shape while it is still hot.
- Let cool now completely till the cut cubes hardens. Store it in air tight container.
Tips : You can garnish with raisins or cashews if wished.
* If the mix gets dry before spreading on greased sheet - make sugar syrup with 3 spns of sugar and 3 spns of water in a hot pan on less heat & pour the dried mix into this, stir well for 3 minutes till syrup is well coated with the mixture - turn off the heat / now put it on sheet and cut them.
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