Kobbari mithai (coconut burfi) step-by-step recipe with photos.
About this recipe
Kobbari mithai 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.
To make kobbari mithai, I first make a one-string consistency sugar syrup. I then add coconut to it and mix well. I add one tablespoon ghee and flavour it with cardamom powder. Once the mixture comes together, I set it in a greased plate and garnish with chopped nuts. I then cut it up once it is cooled slightly. You can replace ghee with any flavourless cooking oil to make it vegan.
Perfect for festivals and celebrations... Or simply make them for a quick, yet indulgent dessert. Try this simple recipe and enjoy it!
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Step by step instructions
1. Boil sugar with some water in a pan
2. Add coconut and mix well
3. Add ghee once the coconut and sugar come together
4. Keep stirring until the mixture binds completely
5. Pour the mixture on a lined plate and garnish with pistachio
6. Cut into the desired shape while the burfi is still warm
- 2 cup coconut fresh, grated
- ¾ cup sugar
- 1 tablespoon ghee
- 1 teaspoon cardamom powder
- 2-3 pistachio for garnish, finely chopped (or nuts of your choice)
- Line a plate or tray with parchment/baking paper and set aside
- 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)
- Add the grated coconut and mix well
- Keep stirring the mixture continuously until it comes together
- Once the mixture forms a soft lump, add ghee and cardamom powder. Mix well
- Keep stirring until the mixture binds completely and starts leaving the sides of the pan
- Pour the mixture on to the lined plate. Level the mixture uniformly
- Garnish with chopped pistachio and let it set
- Cut into squares (or desired shape) using a pizza cutter or sharp knife, while the burfi is still warm
- Cool completely and serve
- 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 the sugar syrup