Print Recipe
Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi) Yum
Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi)
Course dessert
Cuisine andhra
Prep Time
10 minutes

Cook Time
30 minutes
Servings
burfi
Ingredients
  • 3 cups Coconut – grated
  • 2 cups Sugar (add more if you want burfi to be very sweet)
  • ½ tsp cardamom Ground
  • 1 tbsp Ghee
  • 6 – 8 strands Saffron (optional)
Course dessert
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
burfi
Ingredients
  • 3 cups Coconut – grated
  • 2 cups Sugar (add more if you want burfi to be very sweet)
  • ½ tsp cardamom Ground
  • 1 tbsp Ghee
  • 6 – 8 strands Saffron (optional)
Lauju/ Laskora (Kobbari Lauju/ Coconut Burfi)
Instructions
  1. Lightly grease a plate or any other container with ghee and set aside.
  2. Melt ghee in a heavy bottom pan; add grated coconut and saute for 4-5 minutes on medium flame until very lightly browned and fragrant. Remove from the pan and set aside.
  3. In the same pan, combine sugar and ½ cup of water. Bring this mixture to a boil on medium-high flame.
  4. Reduce the flame to medium and add the coconut. Mix well and keep stirring frequently. The mixture will be very frothy and bubbling in the beginning. Add saffron and ground cardamom and mix well.
  5. Continue cooking until the mixture starts to thicken and slowly starts to leave the sides of the pan. This is the most crucial stage, once you see that the mixture is no longer sticking to the pan, then pour it into the prepared plate and smooth out the top. Let cool slightly before scoring it into either squares or diamonds.
  6. If you let the coconut-sugar mixture cook too long then it will no longer be pourable. The entire mass will become crumbly and look like toasted coconut. In that case, add a splash of milk and let the sugar melt again and this time make sure that you take it off at the right time 🙂
Recipe Notes
Share this Recipe
Powered by WP Ultimate Recipe