Kobbari Mithai

Preparation time: 30min

Cooking time: 20-25min

Makes- 25-30 pieces

Ingredients

Ghee- 2tbsp+1 tbsp to grease

Grated Coconut -5 cups

Sugar- 2-1/2 cups+2tbsp

Milk powder- 2tbsp

Cardamom- 8 pods, crushed to a fine powder

Ghee- to grease.

Method

• Grease a plate or tray with a table spoon of ghee and set aside.

• Heat a thick bottomed pan and add the ghee, grated coconut and sugar and mix well.

• Keep mixing the mixture on medium heat to prevent it from sticking to the bottom of the pan.

• Continue mixing for 15-20min. At this stage the mixture will leave the sides of the pan and comes together in a lump.

• Stir in milk powder and cardamom powder and mix for a minute more. Turn off the heat and transfer the mixture to the greased tray.

• Level the mixture and run a knife to cut the mixture into squares. Allow the mixture to cool and set in the tray for at least an hour.

• Once cooled, transfer the precut burfis and serve immediately or store in an air tight containers. This fudge stays fresh for upto two weeks.

Source: Paaka-shaale.com