Kobbari Patri from leftover sugar syrup

21 Jun Kobbari Patri from leftover sugar syrup

Last Updated on November 6, 2021 by blessmyfoodbypayal

Kobbari Patri from leftover sugar syrup | coconut patti from leftover chashni with step wise pictorial and video method.

Coconut patti from leftover chashni is a very delicious and easy recipe inspired from one member of some food group on social media. This dish was posted by Ms. Ramanama V. Akula. It fascinated us alot that we decided to make it as & when we will have sugar syrup in the leftover. Yesterday we had gulab jamuns so as such, leftover sugar syrup is there.

As Ms. Akula didn’t mention the elaborate method of preparing it except giving the hint that “add coconut in leftover sugar syrup, mix, fix & done.” So we just moved ahead on the basis of hints & it came out really well. This recipe reminded us the recipe of gud chikki & chocolate chikki, we prepare every year on lohri.

With the leftover sugar syrup, earlier we have made chashni chutney, which too was very yum & could be cherished as a dip with the snacks of your choice.

step wise pictorial recipe of Kobbari Patri from leftover sugar syrup

1. Using knife, cut the coconut into thin shavings. From 1/2 coconut, you will get 1/2 cup of coconut shavings.
2. Grease a steel plate with oil & keep aside.
3. Take a non stick pan, place on induction top and pour leftover sugar syrup in the pan.
4. Add fennel seeds and coconut shavings too. Mix while stirring on low flame.
5. Syrup will begin to boil. Keep stirring.
6. In 2 to 3 minutes (depending on the quantity of syrup), sugar syrup will start leaving the sides of the pan. Keep cooking.
7. When the sugar syrup will get a string making consistency, switch off the flame.
8. Immediately pour & spread the syrup mixture in the greased steel plate. Let it cool down completely.
9. Press the plate upwards from the bottom.
10. Now invert the kobbari patri & transfer in some serving plate. It’s ready now. Break it into pieces of reasonable size and  enjoy as & when you are carving for something sweet.

NOTES

1. During summers, better to store it in refrigerator.
2. We have used the dry coconut. You can use the fresh one too.
3. other than sugar syrup, we have added only coconut and fennel seeds because there was no need to add anything extra for flavours. Reason being, the leftover sugar syrup is already having cardamoms, saffron and rose water in it. If your sugar syrup too has all the sufficient contents necessary to give proper flavours, you too don’t require anything too add.
4. We were left with 3/4 cup of sugar syrup. Not necessarily you too will have the same quantity of syrup left. So you need to reduce or enhance the quantity of coconut shavings as per syrup in hand. Less coconut will leave more of the spots empty on kobbari patri and excess of coconut will not allow the coconut patti to get set.
5. Do not over cook the syrup. Otherwise syrup will turn powdered & will not get set. This is obvious.
6. In case you overcook the syrup accidentally, then add little water, cook again and then set.

Kobbari Patri from leftover sugar syrup – recipe card

Kobbari Patri from leftover sugar syrup

blessmyfoodbypayal

Kobbari Patri from leftover sugar syrup is a sweet recipe utilizing leftover chashni.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Indian

Servings 4

Ingredients

  

• 3/4 cup Sugar syrup
• 1/2 coconut
• 1 tsp Fennel seeds
• 1 tsp oil for greasing

Instructions

 

• Using knife, cut the coconut into thin shavings. From 1/2 coconut, you will get 1/2 cup of coconut shavings.
• Grease a steel plate with oil & keep aside.
• Take a non stick pan & place on induction top.
• Pour leftover sugar syrup in the pan.
• Add fennel seeds and coconut shavings too. Mix while stirring on low flame.
• Syrup will begin to boil. Keep stirring.
• In 2 to 3 minutes (depending on the quantity of syrup), sugar syrup will start leaving the sides of the pan. Keep cooking.
• When the sugar syrup will get a string making consistency, switch off the flame.
• Immediately pour & spread the syrup mixture in the greased steel plate. Let it cool down completely.
• Press the plate upwards from the bottom.
• Now invert the kobbari patri & transfer in some serving plate. It's ready now. Break it into pieces of reasonable size and  enjoy as & when you are carving for something sweet.

Notes

1. During summers, better to store it in refrigerator.
2. We have used the dry coconut. You can use the fresh one too.
3. other than sugar syrup, we have added only coconut and fennel seeds because there was no need to add anything extra for flavours. Reason being, the leftover sugar syrup is already having cardamoms, saffron and rose water in it. If your sugar syrup too has all the sufficient contents necessary to give proper flavours, you too don't require anything too add.
4. We were left with 3/4 cup of sugar syrup. Not necessarily you too will have the same quantity of syrup left. So you need to reduce or enhance the quantity of coconut shavings as per syrup in hand. Less coconut will leave more of the spots empty on kobbari patri and excess of coconut will not allow the coconut patti to get set.
5. Do not over cook the syrup. Otherwise syrup will turn powdered & will not get set. This is obvious.
6. In case you overcook the syrup accidentally, then add little water, cook again and then set.