Kobri in kannada means dry coconut & MiTai means sweet/burfi. This sweet is usually made on festivals or when there is an excess amount of fresh coconut present in the house :) Its very simple to prepare & in less time.
1 cup grated fresh coconut
1 cup sugar
2 tsp cardammon powder
2 pinches saffron
2 tsp Ghee
1 tbsp cashewnuts
1. Add 1 tsp ghee in a pan & roast the cashewnuts. Cook on medium flame. Keep aside when done.
2. Grease a plate with ghee/butter.
3. In the same pan, add sugar. Sprinkle enough water. Cook on medium flame.
4. Keep on stirring to dissolve the sugar. Sprinkle more water if required.
5. Once the sugar dissolves completely, add coconut gratings to the sugar syrup.
6. Saute on medium flame until the mixture comes off easily from the pan. This could take approximately 10-15 minutes.
7. Add cardammon powder, roasted cashewnuts & saffron. Mix well.
8. Pour this mixture on to the greased plate. Spread evenly on the plate with the help of a spatula. Let it cool for some time.
9. With a knife, cut into diamond/square shape when it is still warm.
Sprinkling of water is ideal for the preparation of the sugar syrup, because with less water, sugar syrup will be formed in less time else if more water is used, then it will take a long time for the sugar syrup to become thick.