Kobbari mithai ( coconut burfi)

Ingredients

Fresh grated coconut (kayi turi)—1 cup

Sugar—3/4 cup

Water—1/4 cup

Cardamom pods (ellaki//elaichi)—2

Cloves (lavanga)—4

Ghee—2 teaspoon

Powder cardamom and cloves together adding a little sugar .

Grease a tray or plate with ghee and keep it ready.

Take only white portion of coconut

( you can just pulse the grated coconut in a mixer grinder jar without adding water or you can add without grinding)

I have not grinded coconut in this recipe to get that texture on burfi.

Now take sugar in a thick bottomed kadai or nonstick pan,add 1/4 of water and start boiling on medium heat till sugar dissolves and starts bubbling.

Keep boiling the sugar syrup by stirring continuously until you get one string consistency.

This may take around 3 to 4 minutes approximately.

Now add in grated coconut and keep stirring the mixture continuously.

After 4 to 5 minutes the mixture will become a mass .

At this stage add powdered cardamom,clove and ghee.mix well.

Now the mixture becomes little whitish in colour and one lump.

At this stage its done.

The whole process may take 6 to 7 minutes.

Now transfer the mixture on to the greased tray.

Spread it evenly and mark into pieces when it is still warm using a knife.

Let it cool completely.

Remove the pieces from tray.