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coconut barfi
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5 from 2 votes

Coconut Burfi Recipe | Kobbari Mithai

Coconut Burfi : A traditional sweet made with fresh coconut , milk , sugar and flavoured with cardamom
Course Sweets
Cuisine Andhra, Indian, Karnataka, South India, Tamil Nadu
Keyword Diwali, Sweets
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 15 pieces
Calories 138kcal
Author Muktha H S


  • 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


  • 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.



Calories: 138kcal