Ever since I moved back home my parents have taken it upon themselves to make one snack - sweet or spicy, every weekend and this weekend it was kobri mitai. I think this one is relatively easier to make than Mysore Pak. This is a recipe my parents made, and I helped :) they usually only give me the stirring part of it to do as your hands start to hurt.
Kobri mitai and I go way back, when ever my mum used to make this when I was little I would end up eating the plain grated coconut and get chased out of the kitchen in the process. If it was going made for a festival my mum would make it in the wee hours of the morning because we are not supposed to taste any of the ingredients or the dish before it is kept for God ( Perks of growing up in a Brahmin family!).
- Set a kadai on medium flame, when hot add sugar and milk, keep stirring until the sugar melts.
- Add the grated coconut and keep stirring until it leaves the sides of the kadai.
- Keep a greased plate with ghee ready. Once done pour the mixture.
- Allow it to cool a little and cup it into pieces then let it cool completely
Please use fresh coconut not dry coconut. Dry coconut is used only for the photograph.
I hope you enjoy making this as we did; also do let me know what you think :)