Kobbari Louz

1. 1

   Prepare the setting tray: Take a square tray or a steel plate

   • a.Grease the bottom and sides generously with ghee. Set it aside. This needs to be ready before the mixture is cooked.
2. 2

   Make the sugar syrup: In a heavy-bottomed pan, combine the sugar and water

   • a.Heat on medium flame, stirring until the sugar dissolves completely. Bring the syrup to a boil and cook until it reaches a one-string consistency. To check, take a drop of syrup between your thumb and index finger; a single thread should form when you pull them apart. This takes about 5-7 minutes.
3. 3

   Cook the coconut mixture: Once the syrup is ready, reduce the flame to low

   • a.Add the grated coconut and mix well. Continue to cook on low-medium heat, stirring constantly to prevent it from sticking or burning. Cook for about 8-10 minutes until the mixture thickens and starts to leave the sides of the pan, forming a single mass.
4. 4

   Add flavorings and set the burfi: Turn off the heat

   • a.Immediately add the 2 tbsp of ghee and cardamom powder. Mix well until everything is combined. Quickly transfer the mixture to the greased tray. Use a spatula or the back of a greased spoon to spread it evenly to about half-inch thickness.
5. 5

   Step 5

   • a.Garnish, cool, and cut: Sprinkle the chopped cashews over the top and gently press them in. Let it cool at room temperature for about 15-20 minutes. It should be firm but still slightly warm. Use a sharp, greased knife to cut into square or diamond shapes. Allow it to cool completely for another hour before separating the pieces.

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