Kopra pak..Kobbari Mithai..Coconut Burfi...Happy New Year to all..!!

First of all lemme wish you all a HAPPY and PROSPEROUS NEW YEAR..!!!

Let us start the new year with a sweet post wishing this new year brings lots of happiness,health,wealth and fun in our lives.Kobbari Mithai is one of my favorite sweets as it is loaded with lot of nuts along freshly grated coconut and when mixed with sugar/jaggery makes an excellent combo.Even though the process is time consuming and bit difficult in scraping the coconut and making the syrup and stirring the mixture constantly,the end product is all worth the effort you put in it.These Burfi's are very soft to bite in and the crunchy nuts add the extra kick to this sweet.Let us get into the recipe soon before we get more tempted to take a bite..

Ingredients:

1 big coconut,grated fresh only white part(it yields 3 cups approx)
2 cups sugar
1/2 to 3/4 cup milk
20 cashew nuts,chopped
1/4 cup raisins(optional)
3 tbsp ghee for fudge
1 tbsp ghee for frying nuts
1 tsp ghee for greasing

Method:

• Grate the coconut carefully,scrape only the white part leaving the brown edges behind in order to get an appealing snow white burfi.
• Heat 1 tbsp ghee in a small pan and add chopped cashew nuts and fry until light brown in color.Remove them and add raisins and fry until it forms a bubble.Remove them and keep aside.(I did not use raisins here,just added only cashewnuts)
• Grease a rectangular plate or square cake pan with ghee and keep it aside.
• Mix milk and sugar in a thick wide bottomed vessel and place it on medium heat and let it come to boil.Let the sugar dissolves completed and blends well with milk and forms syrupy liquid(to reach one-string consistency).Using milk instead of water makes the burfi looks more white in color.The process of achieving string consistency syrup liquid is important in order to make a proper burfi.
• Now add grated coconut and 3 tbsp ghee to it and stir well.Let it cook by stirring it constantly until the edges of the mixture in the vessel is bit dry and flaky.It approximately takes 10-12 minutes.
• Now remove the mixture and spread it roughly on the greased plate/tin around 1/2" thickness.Sprinkle the fried cashews and raisins all over and gently press them all over with the ladle.
• Level it using a flat ladle and let it cool and set for some time for about half an hour.
• Run the knife to make markings in the burfi mixture.After some time carefully remove the burfi's.It approximately yields 24 square burfi's.

Store it in air-tight containers,stays good upto 5 days to 1 week.If you want longer shelf life keep them refrigerated.I am sure it will not last that longer,they are surely irresistible and would be over within 2 days.

Image source:google