Coconut Burphee/Kobbari Mittaie

Coconut Burphee/Kobbari Mittaie:
Ingredients:

• 1 cup freshly grated coconut (or frozen grated coconut)
• 1 cup sugar
• 1/2 cup water
• 1/4 tsp baking soda
• 2 tbs ghee
• 1/4 tsp cardamon powdered(optional)
• 2 strands of saffron(optional)
• pachae karpura tweeny weeny pinch(natural camphor)
• crushed nuts like almonds, cashews (optional)

Method: In a heavy pan melt sugar and add the coconut. Continue to cook on medium heat. Using a long spoon, stir, mix and turn the contents occasionally. In about 20 to 25 minute, the mixture will start to look drier and will start to ooze or separate. At this point, add cardamon, pachhae karpura, crushed nuts and baking soda. Then add in 2 tbs of ghee to this mixture, mix well and pour on to a lightly greased plate or on to a cookie sheet. Roll flat into 1/2" thick slab with a rolling pin. When cool cut into 2"x2" squares or any shape you desire.
Cooking Tips: Always use a heavy bottomed pan or a non stick pan to make burphi. While cooking, turn the contents to avoid burning the coconut.
Serving Tips: Serve as dessert.