Coconut Barfi

 

"Happy Diwali"

 

Coconut barfi is popularly known as "Kobbari Mithai" in Karnataka.This sweet dish is generally made using sugar and hence is normally white in colour.I have used jaggery as the main sweetener here as a variation to the normal white one.

 

Ingredients:

• fresh coconut-1 whole medium sized                                                         20pieces
• jaggery-2cups
• sugar(optional)-2tsp
• ghee
• cashew nuts-for garnishing

 

Method of Preparation:

 

1.Grate coconut and keep aside.

 

 

2.Grate jaggery .

 

 

3.Mix both the grated coconut and jaggery in a kadai/wok and place it on the stove with a medium/low flame.Add 2 tsp of sugar for some extra sweetness if required.

 

 

4.Saute the mixture continuously, taking sufficient care not to burn the dish.Can add 1tsp of ghee to this while sauteing(optional).Saute till the mixture forms a single lump and does not stick to the fingers when touched.Takes about 15minutes.

 

 

5.Now turn off the flame.Slightly spread little ghee with your fingers on a tray or a plate.Quickly transfer the contents from the wok to the greased tray/plate and spread it using a ladle/spoon.Let the spread layer be about 1/2inch thick(do not spread into a very thin layer).

 

 

6.Using a knife,cut the spread layer while it is still hot, into equal square pieces.

 

 

7.Allow to cool.Cooling takes about 20minutes.Now,carefully take out the cut pieces,place them on a tray and garnish with cashew nuts and/or almonds.

 

 

Yummy "Bellada Kobbari Mithai" is now ready to be served.Tastes equally good after refrigeration.

Can store them for a few days in air tight containers.

 

 

 

 

 

 

 

   

Kadubu

Kadubu is of two kinds...fried and steamed.The fried variety is called "Karigadubu" in Kannada and is to be compulsorily made during the Ganesha festival as an offering to the Lord Ganesha.

Here's the recipe;

Ingredients:                                                                                                        23 kadabus

• Maida-200g
• Dry coconut-1/2 shell
• sugar-100g
• cardamom-4 or 5
• raisins-10
• cashew nuts-10
• Almonds/badam-5
• oil-enough for deep frying 
• ghee-2tsp
   

Method of Preparation:

 1.Take 200gms of maida in bowl, add 2tsp of ghee and little water.Knead well to make a ball of dough.Leave it for 30min.

2.Grate half shell of dry coconut.This is for the filling.Adding raisins ,Cashew nuts and badam enriches the taste.Grind sugar and cardamom in a mixer.

 

 

3.Grind the badam and cashew nuts in a mixer.Add these to the grated dry coconut and raisins along with ground sugar and cardamom.

4. Make small balls of the dough and roll each of them carefully,preferably in oval shape.Take a spoonful of filling and place it in the middle of the rolled ball of dough  as shown.

 

 

5.Fold the two sides and seal it properly by folding the edges.(can dip your fingers in water and press the edges).

 

 

6.Repeat the procedure for all the remaining balls of dough.

 

 

7.Heat oil in a wide Wok .Fry them till golden brown.

 

 

8.Yummy kadabu...favourite of Lord Ganesha is ready.