Coconut burfi recipe with step by step photos and short video. Coconut barfi is a traditional sweet made with fresh coconut , milk , sugar and flavored with cardamom. It 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 .
Few more similar mithai recipes on blog are Moongdal burfi , Mohan Thal and Mysore Pak
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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.
Step by step directions
Grate about 2.5 cups of fresh coconut and blend it in a mixer along with ¼ cup of milk and cardamom seeds ,
Blend together to get a semi fine coconut .
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.
In a thick bottom pan, heat 1 tablespoon og ghee/ clarified butter.
Add coconut sugar mixture , 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 tablespoon 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 cools down. Finally , cut on marked lines and remove coconut burfi from tray. Store in a clean dry jar.
Stays good for 2-3 days in room temperature and stays good upto a week in refrigerator.
Recipe Card
Coconut Burfi Recipe | Kobbari Mithai
Ingredients
- 2 ½ cups fresh coconut - grated
- 1 ½ cup sugar or powdered jaggery
- ¼ cup full fat milk
- 2 tablespoon ghee/ clarified butter
- ½ teaspoon 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 tablespoon 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 tablespoon 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
FAQ's
- Can we use dry coconut ? No , dry coconut cnt be used . Instead dessicated coconut can be used by soaking in ½ 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.
Pavani
I really liked this ◉‿◉