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Kobbari Mithai (Coconut Burfi) Recipe

Kobbari Mithai (Coconut Burfi)

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Mamtha Sunil Kumar

Recipe by  

Kobbari Mithai (also known as Coconut Burfi) is a traditional dish from the southern state of Karnataka. It is a savoury usually made for festivals and other special occasions. The great thing about this recipe is that it uses just a few simple ingredients, is easy to prepare and yet tastes truly wonderful.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 30 Minutes

A Top Choice Recipe for Something Unusual

Ingredients for Kobbari Mithai (Coconut Burfi)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
makes 12 cakes:
5½ oz
fresh grated coconut
6 oz
icing sugar (powdered or confectioner's sugar)
½ teaspoon
powdered cardamom
4 tablespoons
raisin-cashew-almond mixture
2 teaspoons
butter

 

How to Cook Kobbari Mithai (Coconut Burfi)

  1. Mix the grated coconut and sugar well using your hands and then set aside for about 30 minutes to allow the sugar to dissolve. Place the mixture into a saucepan on a low heat and stir until it forms a single mass (takes about 15-20 minutes). Add the powdered cardamom and the raisin-cashew-almond mixture (you can adjust this mixture to suit your own tastes) and mix well.
  2. Use the butter to grease a plate and spoon the mixture onto it. Spread evenly and allow to cool for 5 minutes. While it is still warm, using a knife, cut the Kobbari Mithai into the desired shapes then allow to cool completely. If you can resist eating it straight away, store in an airtight container.

 
Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
Take care to ensure that you are careful while cooking the grated coconut as it can burn quickly. Keep the heat as low as possible.
 
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Reviews of Kobbari Mithai (Coconut Burfi)

Rating 4 out of 5 - Many cooks will make this recipe again March 18 2015
Reminds me of my teenage years, the only sweet I ever made during that time was coconut burfi. Ahh... it is so long ago!!
(3 reviews)
 

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