40 mins
+ waiting
Kobbari Mithai (Coconut Burfi)
Recipe by Mamtha Sunil Kumar
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.
Kidney Beans Curry (Rajma Curry) 
Lamb with Quince Ingredients for Kobbari Mithai (Coconut Burfi)
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Kobbari Mithai (Coconut Burfi)
- 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.
- 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'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.
Reviews of Kobbari Mithai (Coconut Burfi)
| 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!! Appurva (3 reviews) |
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