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Home >> Kids Corner >> Coconut Burfi recipe , how to make kobbari mithai

Coconut Burfi recipe , how to make kobbari mithai

Published : November 4, 2015 | Last Update on February 16, 2021 By Muktha Gopinath

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Coconut burfi recipe with step by step photos and short video. This is an easy and tasty recipe of coconut barfi made with fresh coconut and sugar.  This coconut burfi is a traditional recipe of Karnataka , popularly known as kobbari mithai . Its a easy recipe made with minimal ingredients.  Texture of this sweet shouldn’t be soft nor hard , if done rightly .

coconut burfi

Table of Contents

  • About this recipe
  • Checkout the Video !
  • Pro tips and variations to the recipe
  • How to make Coconut Burfi | Kobbari Mithai
  • Recipe card for Coconut Barfi | Kobbari Mithai
  • Coconut Burfi Recipe | Kobbari Mithai
  • FAQ’s

About this recipe

Coconut burfi aka kobbari mithai is a sweet made with fresh coconut. Though kobbari in kannada means dry coconut , this name is made with fresh coconut. To make this Karnataka style coconut barfi , all you need is fresh coconut , sweethner can be either sugar or jaggery and for flavouring cardamom is used. Little milk is used to to blend coconut , but its optional and can be skipped.

For me many memories wander with kobbari mithai sweet , on every National Festival after flag hosting at school , coconut barfi was distributed among kids. We eagerly used to wait in white uniforms in staright line queues for this coconut burfi.

Also in South Indis ( my hometown Mysore ) , every house has minimum 2 coconut tress and is abundantly used in all South Indian cooking . Also we do coconut offerings to Lord in temples and even at home while performing pooja. So it happens many times that from temples and many religous events we do get many cut opened coconuts , so in all such events by default I end up doing this thengai barfi.

Checkout the Video !

Pro tips and variations to the recipe

  • Coconut : Fresh coconut always works better for this recipe . But dessicated coconut can also be used.
  • Sweetner : White sugar , brown sugar or powdered jaggery anything can be used in this recipe .
  • Flavouring : Cardamom powder is generally used , along with edible camphor if used adds lots of flavour and aroma to this sweet. Even saffron and rose water can be used in this recipe.
  • Milk : Milk is optional , for vegan option you can just use warm water or almond/ cashew milk to soak coconut .
  • Soaking : Mixing fresh coconut with milk and sugar helps in better texture of coconut barfi.
  • Cooking : Kobbari mithai should always be cooked on low heat , stirring often till it start to leave the corners.
coconut burfi

How to make Coconut Burfi | Kobbari Mithai

Grate about 2.5 cups of fresh coconut and blend it in a mixer along with ¼ cup of milk and cardamom seeds ,

Coconut Burfi recipe , how to make kobbari mithai

Blend together to get a semi fine coconut . 

Coconut Burfi recipe , how to make kobbari mithai

Transfer the blend coconut into a bowl , add sugar, mix well and set aside for about 20 to 30 minutes, this helps to get good flavour and texture to coconut barfi.

Coconut Burfi recipe , how to make kobbari mithai

In a thick bottom pan, heat 1 tbsp og ghee/ clarified butter.

Coconut Burfi recipe , how to make kobbari mithai

Add coconut sugar mixture , stir well and cook on a low heat.

Coconut Burfi recipe , how to make kobbari mithai

Keep stirring often , sugar dissolves completely and when there is very less moisture content , it starts to leave the edges.  

Coconut Burfi recipe , how to make kobbari mithai

Now add in another 1 Tbsp of ghee , cardamom powder , edible camphor ( if using) and mix well.

Coconut Burfi recipe , how to make kobbari mithai

Keep stirring , at this stage it becomes hard to stir and starts to leaves the edges just reaching halwa consistency.

Coconut Burfi recipe , how to make kobbari mithai

Now remove it from stove and spread on a greased tray . plate.

Coconut Burfi recipe , how to make kobbari mithai

Spread evenly and tap firmly smoothing the top.

Coconut Burfi recipe , how to make kobbari mithai

After 5 minutes , when its still warm , precut into desired shape.

Coconut Burfi recipe , how to make kobbari mithai

Now after 15-20 minutes , when its completely coolsdown. Cut on marked lines and serve.

Stays good for 2-3 days in room temperature and stays good upto a week in refrigerator.

Coconut Burfi recipe , how to make kobbari mithai

Recipe card for Coconut Barfi | Kobbari Mithai

coconut barfi

Coconut Burfi Recipe | Kobbari Mithai

Coconut Burfi : A traditional sweet made with fresh coconut , milk , sugar and flavoured with cardamom
0 from 0 votes
Print Pin Rate
Course: Sweets
Cuisine: Andhra, Indian, Karnataka, South India, Tamil Nadu
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings : 15 pieces
Calories / Serving : 138
Author: Muktha H S

Ingredients 

  • 2 ½ cups fresh coconut - grated
  • 1 ½ cup sugar or powdered jaggery
  • ¼ cup full fat milk
  • 2 tbsp ghee/ clarified butter
  • ½ tsp cardamom powder - + 1 cardamom pod seeds
  • 1 pinch edible camphor - if available

Instructions

  • Grate about 2.5 cups of fresh coconut and blend it in a mixer along with ¼ cup of milk and cardamom seeds , to get a semi fine coconut .
  • Transfer the blend coconut into a bowl and set aside for about 20 to 30 minutes, this helps to get good flavour and texture to coconut barfi.
  • In a thick bottom pan, heat 1 tbsp og ghee/ clarified butter.
  • Add blended coconut, stir well and cook on a low heat.
  • Keep stirring often , sugar dissolves completely and when there is very less moisture content , it starts to leave the edges.
  • Now add in another 1 Tbsp of ghee , cardamom powder , edible camphor ( if using) and mix well.
  • Keep stirring , at this stage it becomes hard to stir and starts to leaves the edges just reaching halwa consistency.
  • Now remove it from stove and spread on a greased tray . plate.
  • Spread evenly and tap firmly smoothing the top.
  • After 5 minutes , when its still warm , precut into desired shape.
  • Now after 15-20 minutes , when its completely coolsdown. Cut on marked lines and serve.
  • Stays good for 2-3 days in room temperature and stays good upto a week in refrigerator.

Video

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FAQ’s

  • Can we use dry coconut ? No , dry coconut cnt be used . Instead dessicated coconut can be used by soaking in 1/2 cup milk for about 30 minutes.
  • Can we make using condensed milk ? Yes, condensed milk can be used , then you need to check with the amount of sweetner that needs to be added.
  • Why did my barfi did not set? If you have not cooked to right consistency , then there might be difficulty for setting. It should reach halwa like consistency for kobbari mithai to set well.
  • My barfi was hard like rock? May be you have over cooked , so always remember to get right texture , you should turn off the stove when mixture starts to leaves edges and it becomes slightly harder to stir the mixture.
coconut barfi

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Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking........! Read More

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