Kobbari Mithai


I notice that I do not post recipes of sweets often. Here’s one for the sweet tooth. Kobbari mithai or coconut burfi has only the richness of coconut in it without loads of ghee or khoya or cream. A very distinctive taste of the coconut makes this dish very different from the milk-khoya-mawa based sweets.

Ingredients: Makes 15-18 burfis (of 1″ )

  1. Coconut – Grated – 3 Cups
  2. Sugar – 2 Cups
  3. Cardamom – Freshly ground – 1 Tsp
  4. Milk – 1/2 Cup
  5. Almond powder – 1 Tbsp
  6. Ghee – 1Tbsp


  1. Blend the coconut in the blender only one round without any water.
  2. Heat a thick bottomed pan.
  3. Saute the grated coconut with 1/2 Tbsp ghee.
  4. Add the sugar and milk and mix well. Let the sugar dissolve completely.
  5. Keep stirring the mixture so that it does not stick to the bottom of the pan.
  6. Add the cardamom powder. Stir well.
  7. Add the almond powder and keep stirring. Add the remaining ghee.
  8. Continue stirring until the mixture is thick and forms a lump.
  9. When the mixture is dry and does not stick to your hand grease a plate with little ghee and put the mixture onto the plate and flatten it.

To Serve:

  1. Cut into burfis when dry.
  2. Decorate with almonds, cashews as you please.
  3. Serve at room temperature or you can serve after chilling it in the refrigerator.

Kobbari Mithai

Culinary Secrets:

  1. The grated coconut is blend only for 5-6 seconds so that it all comes together.
  2. Never grate the coconut till the last brown part starts to peel. Use only the white grates of the coconut.
  3. Almonds are added to give a thick texture to the burfi and to absorb moisture. If the burfi mixture has too much moisture add a little cornflour.
Published in: on December 4, 2010 at 10:33 PM  Leave a Comment  

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