Kobbari mithai aka khopra pak or coconut fudge is very popular sweet. Despite my love for this delightful fudge, I was too scared to try making this myself. The one time I tried, me and S had eaten this from a cup and spoon as the consistency was that of a halwa. After that I had given up trying any kind of fudge. I always thought that making burfis and fudges needs a certain knack and I surely lacked that knack. But recently, one of my friends shared her recipe of kobbari mithai and I must say that my assumptions about the fudges changed after that.The fudge was chewy, moist and just perfect in texture, consistency and sweetness. The great thing about this recipe is, it uses some sparse ingredients, it is so simple to prepare and yet it has the promised elegance of taste.
Coconut fudge recipe:
Preparation time: 40min
Cooking time: 25min
Yields- 30 1" pieces
Fresh or frozen grated coconut- 5 cups
Condensed milk- 1 can
Cream- 1/2 cup
Cardamom- 6, ground to a powder in mortar and pestle
Warm Milk- 1tbsp
Clarified butter- 2tsp
Almonds- 8-10, slivered (optional)
- Grease a rimmed plate with clarified butter and keep it aside.
- Add the saffron strands to the warm milk and crush it between your fingers so that the flavor and the color is released
- Mix the shredded coconut and the cream and let it stand for half an hour
- Heat a wok and add the coconut cream mixture and fry till the moisture is absorbed
- Add the powdered cardamom, saffron mixture and the condensed milk and mix.
- Keep mixing the contents for 10-15mins till the mixture starts leaving the sides and a lump is formed.
- At this point, take off the heat and tip the contents onto the greased plate and spread with a spatula
- Sprinkle the slivered almonds and Allow the mixture to cool completely. Cut into desired shapes and Store in an air tight container
This recipe goes to Nancy's YBR event for the month of may