Dry coconut burfi / Kobbari Mithai / Copra Burfi

Ingredients:

Content	Quantity	Comment
Ghee	2 tbsp
Sugar	1 cup
Water	2-3 tbsp	More if required
Grated Copra	1 cup
Raisins	2-3 tbsp	Optional
Cardamom powder	½ tsp

Method:

Take a pan and add sugar and 2-3 tbsp of water and let the sugar melt.

If the sugar doesn't melt completely, add a bit more water and let it melt. Once it melts and starts boiling add ghee and cardamom powder.

Once the sugar syrup starts coming up and you find full of bubbles, add grated copra, raisins and mix.

Mix it well so that it forms a lump and starts leaving sides of the pan.

Transfer it to a greased plate and cut it using a knife or cutter when its a bit hot or before the mixture starts hardening.

Serve it hot or cold. It is best served when chilled.

Tips:

Raisins can also be used for garnishing after transferring the mixture to plate. Press each raisin against each burfi and then let it cool.