About this recipe:Mithai is a type of Indian confectionary. I was fortunate to grow up in a multi-cultural society, where mithai was readily available. This recipe tastes a little like coconut barfi, only barfi is made by boiling milk for hours until very thick. This mithai is quick and just as delicious.
160g fresh coconut, grated
145g jaggery (palm sugar)
4 tablespoons milk powder
1/2 teaspoon ground cardamom
2 teaspoons ghee (clarified butter)
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Heat the coconut and jaggery together in a heavy-bottomed frying pan over low heat, stirring frequently, until most of the moisture evaporates and the coconut and jaggery begin to bind together, about 10 minutes. Sprinkle the milk powder over the mixture and stir. The milk powder helps absorb moisture and bind the mixture. Coconuts vary in their water content. If the mixture is still too loose, add a bit more milk powder. Add cardamom powder and mix.
Grease a rimmed plate (or a thali if you have one) with the ghee. Spread the coconut mixture evenly and press and flatten with your hands. Cool completely. Cut into desired shape and serve.
Jaggery (palm sugar)
Can be found in most supermarkets and all Indian/South Asian stores. You can substitute in caster sugar, if you wish.