kobbari Mitai/Coconut Burfi

Ingrdients:
Sugar- 1.5 cups
coconut grated - 2 cups
powdered cardamom - 1/3rd T-spoon
ghee-2 -3 tsp
cashew- 4-5 broken and roasted
water 1/3rd glass

Method

.
Prepare a greased surface and keep it ready to pour the Burfi.
break the cashew nuts and roast them in a little ghee.
Mix sugar and water in a non-stick pan and boil it to get 1 string consistency.
This will take approximately 5 mins just after the sugar melts.
Add grated coconut and mix well.
Add the ghee.
Keep stirring until it becomes 1 lump and does not stick to the pan.
Add  roasted cashew nuts, raisins and cardamom.
Mix well.
Pour it into a greased plate and flatten it.You can shape it into square or rectangular shape quickly.
it is easy to cut into pieces.
Wait for a few minutes to cut it.
cut it into squares and turn the pieces so that it cools.
enjoy the delicious burfis.

Sajappam-Sweet

Gokulashtami is fast approaching. So I though i will write to you my garndmother's recipe for Sajappam.

Ingredients:

For the filling:

Jaggery 1.5 cups,

semolina fine - 3/4 cup

poppy seeds 1-2 tsps(optional)

grated coconut - 1 cup

3/4 cup water

cardamom powdered 1 tsp

oil to fry

For the outer shell:

Semolina 1 cup

Flour 1 cup

pinch of turmeric,

salt pinch

2 tbsps of hot oil water to mix

Procedure: Outer shell.

In a bowl add flour, semolina, salt, turmeric and hot oil, mix well.

Add water and mix it like roti dough.add oil on top and knead well for 5-10 mins until soft.

let it sit for 2 or more hours.

For the filling:

Add 1.5 cups of jaggery and add 3/4 cup water and let it boil.Let the jaggery melt.

Let it boil until you get a 1 string consistency.

You can smell the jaggery syrup.It is delicious sweet smell.

In a heavy bottom pan roast Semolina for 4-5 mins until the raw smell goes.

Add coconut and poppy seeds.

strain the jaggery syrup and add it to the above mixture.

Mix well.

Heat the mixture atleast for 5-7 minutes until it becomes 1 lump without sticking to the pan.

add cardamom powder mix well.

switch of the heat and let it cool well.

Method:

Make small balls of the filling.

Knead the outer shell dough.Make small balls of the outer shell.

Both will be of the same size.

flatten the outer shell and stuff the filling and cover it without any holes.

On a baking sheet add some oil and flatten the stuffed balls.

in the mean time heat the oil. it should be medium hot.

Rry all the sajappas until golden brown.

It is delicious.

you can store it in a airtight box after it is cool.

It keeps for a week to 10 days.

With the above mixture you can make 25-30 Sajappas depending on the size.

Rawa Kesa/sajjige(Microwave)

Ingredients Needed:

1 Cup - Roasted Rawa
1 Cup - Sugar
2-3 tbs - Ghee
1 pinch -Saffron or food colour
1.5 cups boiling water.
Pinch of cardamom powder
2 spoons-Fried cashews and raisins for garnish

Method:

Mix all the ingredients in a microwave safe big bowl with lid.( except Cashews and Raisins)
Microwave high for 2 mins, take it out mix well.
Microwave again for 2.3 mins.
Add Cardamom powder and the garnishing ingredients and mix well.
Close the lid and allow it to sit for 5 mins.
Serve the delicious and easy to make Sajjige or Kesari made in minutes.