Kobbari Mithai (Coconut Burfi),Coconut Burfi with Jaggery, #Burfi,#Jaggery,#simple

 

 

Kobbari Mithai (Coconut Burfi) – Simple

Coconut Burfi With Jaggery

 

Coconut and Jaggery are two ingredients that are always found in South Indian kitchens and this sweet is a testament to the best use of the two evergreen ingredients in combination.

Jaggery works really really well with coconut, they are a match made for each other. I wanted something more than just coconut and jaggery to give the Burfi some body.

Bella Kobbari Badam Mithai

Prep Time

20 mins

Cook Time

20 mins

resting time

2 hrs

 

Coconut Almond Jaggery Burfi

Course: Dessert

Cuisine: Indian

Servings: 20 squares (1-1/2 inch)

Ingredients

·   1/2 a big coconut about 2 cups grated.

·   1/2 cup almond

·   1 cup chopped jaggery unde Bella.

·   1/4 tsp cardamom dust 3-4 pods

·   1/4 tsp ghee for smearing the plate optional.

·   2 tbsp almond slivers for garnish

Instructions

1.    Blanch almonds (drop them in boiling water for some time, drain and remove the skin). Skip this if you are not fussy about the skin. You can grind raw almonds to a fine powder instead.

2.   Grind fresh grated coconut to a smooth texture without adding water. Remove it into a bowl.

3.   Next, grind blanched almonds to a smooth texture without adding water.

4.   Smear a square tray with ghee and keep ready on the counter

5.    Heat a thick bottomed pan or kadai.

6.   Add the chopped jaggery, ground coconut and almond paste and stir the mixture together to combine.

7.    Keep stirring continuously while cooking on medium flame until the whole thing leaves the sides of the pan/kadai and comes together as one soft lump. Takes roughly 15-20 mins

8.   Whatever is stuck to the sides of the pan begins to appear dry and pale in color. The whole mix does not stick to the spatula any more.

9.   Add the cardamom dust at this point and stir well.

10.      Now working quickly, scrape the whole thing and dump onto the greased tray.

11. Flatten it with a wooden spatula greased with ghee so that it doesn't stick.

12.       Pat down with your palm if needed to spread it evenly into a square about 1/4 inch thick

13.       After 5 mins, cut it with a greased knife into squares or diamonds of your choice.

14.       Garnish with almond slivers on each square (optional)

15.Even if it is sticky while cutting, as it cools, it will dry up.

16.       Let it cool completely for 2 hours at least before storing away the squares in an airtight container.

Notes

A good quality  jaggery unde bella (rounds) or bucket shaped will work well for this recipe.

Just in case after cooling, if it is still not holding good shape or you feel it is still sticky, dump the whole thing back into the pan and cook it for some more time until done and repeat the other steps.

Ghee can be replaced with coconut oil if you want to make it vegan

Stores well for at least 10 days in a clean, dry, air tight container