KESARI KOBRI MITAI/ KESAR COCONUT BURFI

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Uh., it's been a long absence, sorry for that. First it was a tour to USA for son's graduation celebrations and then it was MIL's health.

I was really curious to know the status of the blog. It was still visited!!!! An elixir indeed that coaxed me to get back to posting.

So I am back with a sweet dish for Dussera/Nav Rathri - a simple easy, a little modified coconut burfi.

Coconut burfi is qualified as good if it is moist and snowy white. You get the message - you decolorise the burfi may be because of burning or due to sugar not being good or you have grated coconut to the shell ?. You are disqualified.

Well I am not really particular about colour. I try to enhance appeal by adding a generous pinch of saffron and improve nutritive value by adding almonds.

Golden checkers are really inviting. Serve it with pride in combination with a savory snack of your choice during this festive season.
So why wait get started.
Ingredients
  • Grated coconut - 1 bowl
  • Sugar - 3/4 th the quantity of coconut
  • Chopped almonds - 1/2 cup
  • Cardamom - 4-5
  • Ghee - 4 tea spoons
  • Saffron strands- a generous pinch soaked in milk

Method
  • Dissolve sugar in 1/4 th quantity of water/milk in a thick bottomed wok/kadai on low heat.
  • After Sugar melts and the syrup becomes sticky add coconut and keep stirring without stopping till the mixture starts combining on low heat.




  • Add soaked saffron strands and continue to stir

Roast chopped almonds separately in ghee

Add roasted almonds and cardamom powder to coconut sugar mixture and continue to stir till the entire mixture combines nicely into one mass


Spread the hot mix on to a greased plate/tray, flatten with a greased spoon and allow it to cool
Cut into desired shape and size
Store in air tight container.



Serve coconut burfi with a savory item of your choice and hot coffee/tea
Tips
Grate coconut finely
You can also powder coconut in a grinder without adding watet
Be watchful for the end point. The mixture will start binding into one mass and the kadai starts becoming dry.
Too much stirring will make burfi very dry and brittle
One big coconut yeilds about 50 2"X2"X1/2" pieces

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