KOBBERA MYSORE PAKU / COCONUT MYSOREPAK

INGREDIENTS: 1/2 cup Besan  flour (sengapindi), 1/2 cup Legumes powder (pappula podi / senagulla podi), 1 and 1/2 cup Sugar, 1 cup  Ghee, 1 cup Coconut, 1/2 cup Water

PREPARATION:

• Place kadai on flame
• Add sugar, coconut, water and mix well till sugar melts to thiga pakam (thread like)
• Melt ghee in an spatula seperately 
• Mix besan flour, legumes powder togeather
• Ad this into the kadai in low flame and keep on stirring
• Add 25% of ghee slowly in to the kadai now 
• Stir well for 5 minutes and then add little more ghee
• Repeat this for 2 more times (adding ghee till completes)
• Finally stir well till ghee seperates or floats on the top
• This indicated that the sweet is ready 
• Off flame
• Grease a plate or tray using ghee
• Spread the prepared mix on it
• Leave for few minutes till cooled
• Cut into desired shapes 
• Delicious mysore paku is reay to serve now..
• Store it in an container..
• Stays for long period