Kobbari Mithai (Coconut Burfi)

Serves: makes 12 cakes

Prep Time: 10 Minutes + waiting

Cook Time: 30 Minutes

Ready In: 40 mins
+ waiting

Ingredients

5½ oz - fresh grated coconut

6 oz - icing sugar (powdered or confectioner's sugar)

½ teaspoon - powdered cardamom

4 tablespoons - raisin-cashew-almond mixture

2 teaspoons - butter

Directions

1. Mix the grated coconut and sugar well using your hands and then set aside for about 30 minutes to allow the sugar to dissolve. Place the mixture into a saucepan on a low heat and stir until it forms a single mass (takes about 15-20 minutes). Add the powdered cardamom and the raisin-cashew-almond mixture (you can adjust this mixture to suit your own tastes) and mix well.
2. Use the butter to grease a plate and spoon the mixture onto it. Spread evenly and allow to cool for 5 minutes. While it is still warm, using a knife, cut the Kobbari Mithai into the desired shapes then allow to cool completely. If you can resist eating it straight away, store in an airtight container.