ಕೊಬ್ಬರಿ ಮಿಟಾಯಿ ~ Coconut Burfi

Coconut Burfi/ Kobbari Mithai

Its really an easy process to make Kobbari Mithai, its delicious, can be made in any festival,kids love this mithai.

Ingredients :

Fresh grated Coconut - 1 cup (tightly packed)
(avoid grating brown skin of coconut, to get white colored burfi)

Sugar - 1cup or 11/4 cup

Cardamom powder - a pinch

Ghee - 1 tsp, can be made without ghee also.

Method :

Be ready with a plate greased by ghee.

Take a kadai, put on medium flame, pour coconut & sugar, mix well.

 
Stir the mixture until sugar melts, stir continuously you will notice the coconut loosing its moistness, add 1 tsp ghee, cardamom powder, stir until the whole mixture comes together leaving the bottom of the vessel/kadai. The whole process must be carried out in medium flame only to avoid the burning out /color changing of coconut.

at this moment you can experience a nice aroma of the mixture, turn off the flame, now quickly put the mixture in to a greased plate.

 

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when its still warm, cut it in to desired shape, bcos after cooling it down completely it will be harder to cut into pieces. Allow it to cool completely, remove the pieces with help of knife/flat spoon.

:)

 

Sprouted Kadale Kaalu/Chickpea Usli

Kadale Kaalu Usli is prepared mainly during Vinayak Chaturthi, Sankashta Chaturthi, Anant Padmanabha Vrata  & served as prasad.

Ingredients :

2 cups Sprouted Kadale Kaalu

2 - 4 Green chillies ( as per taste)

1 cup grated fresh coconut

5 - 6 curry leaves

2 -3 strands of coriander leaves 

1/2 - 1 tsp lemon juice
 

Recipe :

Soak chickpeas in water for about 6 - 8 hrs / overnight. Wash the it 2 - 3 times & pressure cook it for about 3 whistle.

Here am using sprouted kadale kaalu, after soaking for 6 - 8 hrs, drain the water & keep the chickpeas closed in a container to get good amount of sprout  for about 6  hrs again, so one thing can be done soak the chickpeas in morning, evening remove water & let it sprout overnight so it can be cooked in morning/evening.

Now for grinding  :

1 Cup grated Coconut

2 - 4 green chillies

1/2 - tsp Jeera/Cumin seeds

4 -5  curry leaves

2 strands of Coriander leaves

grind all these together coarsely.

Now for Seasoning :

1 tsp spoon oil

1/4 tsp mustard seeds

4 -5 curry leaves

Pinch of hing

Now add the cooked Chickpeas & the ground mixture, add small amount of water, bring it to boil , so to get rid of raw smell of the mixture. Add salt to taste, a pinch of turmeric powder. Garnish with fresh cut coriander leaves.

This usli can be served with Ragi muddey/ Ragi balls :) as a side dish.

 
Can be had with chapathi/for evening snacks.