Coconut Rava Burfi

Ingredients:
4 cups Coconut
1.5 cups small Semolina / Bombay Rava / Sanna Sajjige
4 cups Sugar
2 cups Milk
4 - 5 Cardamoms
1 - 2 tsp Ghee

Recipe:

Finely grate the coconut or put the coconut in a mixer for few seconds and keep it aside.

Put ghee in a heavy bottomed vessel and heat. Add semolina and fry them in medium flame for about 2 min. Add finely grated coconut and fry them together for about 4-5 mins in medium/low flame.

Add milk, sugar and mix them well.

Keep stirring this mixture in medium/low flame until it starts leaving from the bottom as shown in the picture below. Add the mashed cardamom powder and mix them well.

Put this into a ghee applied plate and spread it using one flat spoon as shown in the picture below.

Cut it into diamond shaped pieces as shown in the picture below.

Remove the pieces and serve. Store them in an airtight container.

Hesarubele Panchakajjaya Type-2

Ingredients:
2 cups split Green Gram seeds / Hesaru bele
2 cups Grated Coconut
2.5 cups powdered Sugar
1/4 cup Sesame seeds / Ellu
1/2 cup Cashew Nuts / Gerubeeja

Recipe:
Put split green gram seeds in a pan, fry it until it gives nice aroma and keep it aside. Put finely grated coconut in a pan and fry them in medium flame until it turns light golden in colour. Put sesame seeds in a pan, fry it until it gives nice aroma and starts spluttering. Fry the cashew nuts in microwave/pan until it turns light golden in colour.

Put fried green gram seeds in a mixer and grind it to smooth powder without adding any water. Put fried coconut in a mixer and make fine powder. Put sugar in a mixer and make fine powder as shown in the picture below.

Put all these powdered ingredients in a vessel, add fried sesame seeds, cashew nuts and mix well. This is usually offered to lord Ganesha during Chowthi festival.