Coconut Laddoos (Koprapaak Burfi)

Coconut Burfi is an all-time favorite in India, and there's a reason behind it! It is really easy to make, and it tastes heavenly! What's more, people say that its an excellent offering to Gods, serving as perfect ambrosia. Isn't that enough reason to enjoy this treat?! It can be shapes as squares, called Burfi, or roll it up into balls called Laddus; anyway you serve it, your guests are bound to enjoy it! Also known as Koprapaak, this has been my favorite since childhood. So try this coconut burfi recipe yourself, and you'll know why its on everyone's crave-list!

Ingredients
1 can condensed milk
2 cups dessicated coconut
2 tsp cardamom powder
2 tbsp sugar
1/4 cup nuts - chopped (pistachios, almonds, cashews)
A few strands of saffron - to decorate

Method
Keep a little coconut and a few pistachios aside for garnishing. Mix the condensed milk and the remaining coconut in a bowl. Add the sugar and elaichi powder and stir on a low flame for about 4-5 mins. The milk is already thick, so don't over-heat else it may get burnt. Remove from flame, then add the chopped nuts and set aside till the mixture has cooled down enough to handle with your hands.

Shape into small laddoos(round balls). Roll each laddoo in a little dessicated coconut. Garnish each with a slit of pistachio and saffron. Alternately, you can spread the mixture after removing from flame into a slightly greased plate or thali which has edges. Then use a knife to cut into squares or diamonds if you want to make Coconut Burfi instead of laddoos.

Garnish with chopped nuts and saffron.

Tip: You can dissolve saffron (kesar) in 1 tsp warm water and add it to the mixture while heating to make yellow-colored Kesar Koprapaak.

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