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.