COCONUT BURFI (KOBBARI MITHAI)

ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ 
Coconut Burfi is a very easy and tastier sweet. I remember my Grand Mother preparing it every now and then. She use to prepare very tasty and soft coconut burfi also it use to be white in colour. Wondering why I'm mentioning about the colour to be white, because the purity of the sugar determines the colour of the sweet. 
Now stop worrying about the color and start preparing the sweet.

Ingredients:
Freshly grated coconut – 2 bowls( Soup bowl), Sugar – 1 cup, Elaichi – ¼ spoon, Ghee – 1 to 2 spoons, Milk – 4 to 5 spoons.



Preparation Method:
  1. Mix the coconut and sugar nicely with hands and keep aside for 15 mins.
  2. Grease a flat tray with ghee.
  3. Heat a heavy bottom wide pan and pour the coconut-sugar mixture in to the pan.
  4. Keep stirring the mixture for 10 mins and add milk and elaichi.
  5. After 5 mins add ghee and mix well.
  6. When the mixture starts leaving the sides of the pan remove it from flame.
  7. Immediately pour the mixture on to the greased plate and tap the tray on the floor gently in order to spread the mixture evenly on the tray.
  8. Allow it to cool for 5 mins and cut it in desired shape when it is still warm.
  9. Serve it when it is completely cooled.
Serves: 10 to 15 pieces

NOTE:
Do not cook the mixture for a long time as sugar starts to harden and mixture cannot be poured on to the tray.
10 to 15 mins is an ideal time required for the mixture to get cooked
  

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