Kobbari Mithai (Coconut Burfi)


Kobbari mithai or coconut burfi is a simple sweet dish with just two main ingredients – coconut and sugar. This is the most common and easiest form of burfi and is ready in less than 20 minutes. Some add milk or condensed milk to it, but it tastes better without milk. This burfi can be made with desiccated coconut too, but fresh coconut makes them juicier and adds a beautiful flavour to it.

Perfect for festivals and celebrations… Or simply make them for quick, yet indulgent dessert. Try this simple recipe and enjoy!

 

 

Ingredients:

Fresh coconut – 2 cups, grated
Sugar – ¾ cup
Ghee – 1 tbsp
Cardamom powder – 1 tsp
Pistachio for garnish, finely chopped (or nuts of your choice)

Method:

  1. Line a plate or tray with parchment/baking paper and set aside
  2. In a non-stick pan, add sugar along with ¼ cup water. Let it boil until the sugar completely dissolves and the syrup thickens slightly (around 5 minutes after it starts boiling)
  3. Add the grated coconut and mix well
  4. Keep stirring the mixture continuously until it comes together
  5. Once the mixture forms a soft lump, add ghee and cardamom powder. Mix well
  6. Keep stirring until the mixture binds completely and starts leaving the sides of the pan
  7. Pour the mixture on to the lined plate. Level the mixture uniformly
  8. Garnish with chopped pistachio and let it set
  9. Cut into squares (or desired shape) using a pizza cutter or sharp knife, while the burfi is still warm
  10. Cool completely and serve

Notes:

  • You may use coconut oil instead of ghee for the vegan version of coconut burfi
  • If you are using frozen coconut, thaw it completely before adding to sugar syrup

 

Boil sugar with some water in a pan

Boil sugar with some water in a pan

 

Add coconut and mix well

Add coconut and mix well

 

Add ghee once the coconut and sugar comes together

Add ghee once the coconut and sugar comes together

 

Keep stirring until the mixture binds completely

Keep stirring until the mixture binds completely

 

Pour on a lined plate and garnish with pistachio

Pour on a lined plate and garnish with pistachio

 

Cut into desired shape while the burfi is still warm

Cut into desired shape while the burfi is still warm

 

 

 

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