Kobbari mithai ( Kopra pak) ( Naryal vadi) Kobbari in Kannada is coconut meat, mithai is a cake/ hard sweet. This sweet- mithai or burfi is simple to make. But getting that perfect consistency, colour and taste is difficult. Well, not really difficult if you take care of its requirements like- · The coconut should be freshly broken and rightly mature. Tender coconut does not give the pleasure while biting into the burfi. Very mature coconut gets chewey. . The time of spreading the contents over a greased plate has to be perfect. This is something to be mastered with some practice. If you take it off before time, the mithai may not harden at all. Then transfer the contents back to the pan and stir and cook for some more time. If the cooking time is more the burfi may turn out a bit hard. When done perfectly, with each bite you experience certain juiciness and it is irresistible to stop at one piece. · Ensure to avoid fibres and brown skin of the coconut in the scrapings. · Some people garnish with nuts and it is your choice. · I always flavour mithai with cardamom powder. The other options are rose water, chocolate or any other flavour of your choice. Time: Preparation: 15 minutes Cooking: 15-17 minutes Makes 10 squares Ingredients 1. 150g manually scraped coconut* 2. 180-200g sugar, 3. 20 ml milk, 4. 20 ml water, 5. ¼ tsp cardamom powder. 6. ½ tsp ghee. Method Grease a plate with ghee. Crush cardamom seeds and store aside. In a non-stick pan boil sugar and water, stirring in between to prevent caramalization. When the sugar melts add 10 ml milk and stir. Switch off the fire. Strain sugar syrup using a fine muslin cloth. This removes any dirt present in sugar. Re-transfer syrup to the pan and start boiling over low-medium flame. Add coconut and milk, keep stirring to prevent burning or caramalization In about 15 minutes the mixture starts forming a white lump and no syrup will be seen. Add cardamom powder, stir well. Switch off the fire. Transfer contents to a greased plate. Wet your hands and spread the mixture and pat it down with quick motion (Your hands will not burn!) or grease the rolling pin with a little ghee and roll out to form even surface or you may even use a trowel. Let it cool for 10-15 minutes. Cut into the desired shape. Extract mithai pieces and serve or store in air-tight container. This stays good outside up to a week. Note Step no. 7 is crucial. Stay alert. If you don’t stir properly, mithai turns out slightly brown due to caramalization. Coconut has to be scraped very carefully avoiding its brown skin. This helps to keep the mithai white. Before making any sweet always boil water in that pan or vessel and wash well. This will prevent smells of other food from creeping into the sweet and also prevent curdling of milk. Using a square or rectangular tray for setting mithai helps to prevent odd shaped pieces. * If you can’t scrape manually, you will be compromising on the chewing experience. But it has some additional advantages to compensate: easy grinding, you will be able to spread the mithai thinner and the crumbs are less.
I love this basic sweet little too much though I always struggled with the consistency in earlier days . This looks perfect Geeta .
@Gouri9 Anything made by mummy has to be yummy! It is a struggle of 30 minutes to make this sweet, go ahead and give it a try.
@silento Kobbari mithai is inexpensive and simple to make compared to many other sweets. Even a spoilt one would still be tasty. Give it a try.
