Kobbari mithai (coconut burfi) step-by-step recipe with photos.
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!
For more recipes with coconut as the main ingredient, click here.
Kobbari mithai (coconut burfi) step-by-step recipe with photos
1. Boil sugar with some water in a pan
2. Add coconut and mix well
3. Add ghee once the coconut and sugar comes together
4. Keep stirring until the mixture binds completely
5. Pour on a lined plate and garnish with pistachio
6. Cut into desired shape while the burfi is still warm