Coconut Burfi/Kobri Cake
Coconut is the soul of south indian cooking .It is used in garnishing almost all the dry subzis. It can be ground into paste and added to the puddings for enhanced taste.Can be added to sambars and rasams and dals and the list goes on.... with grated coconut being used in so many dishes, coconut burfi had never occurred to my mind. Once I was left with bulk quantity of grated coconut and decided to make this dish.And it was a hit with my family. Thanks to my sis (Who tried this recipe beforehand and gave it to me) and my grand mom for this wonderful recipe.
Coconut is the soul of south indian cooking .It is used in garnishing almost all the dry subzis. It can be ground into paste and added to the puddings for enhanced taste.Can be added to sambars and rasams and dals and the list goes on.... with grated coconut being used in so many dishes, coconut burfi had never occurred to my mind. Once I was left with bulk quantity of grated coconut and decided to make this dish.And it was a hit with my family. Thanks to my sis (Who tried this recipe beforehand and gave it to me) and my grand mom for this wonderful recipe.
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Ingredients:
Fresh grated coconut -3 cups
Sugar -2 1/4 cups
Milk -1/4 cup
Elaichi pwd- A generous pinch
Grease a plate/cake tin with ghee and keep it aside.Take a deep nonstick pan.Mix togeather fresh coconut , sugar and milk on a medium flame.The mixture becomes watery once the sugar starts melting. Keep mixing it continously until the mixture solidifies and starts leaving the sides of the pan.Now add elaichi powder and mix. Switch off the flame and pour the contents into the greased pan. Cut them into squares.Let it cool and then serve.
