Sweet / Dessert

COCONUT BURFI / KOBBARI MITHAI / NARIYAL KI BARFI

Festivals are synonym to family get togethers,celebrations,god food ,sweets and yes more sweets…..With festivals queued up one behind the other , its time for me to post a traditional Indian dessert .I am sure most of us love ” Coconut Burfi / Kobbari Mithai / Nariyal Ki Barfi” and have grown up eating it. It is one of the easiest sweet that is prepared in almost every home for some occasion or other. Made with just a few ingredients ..it’s so easy ,tasty,chewy and the best part is it does not take much time to make .

Coconut Burfi

This coconut burfi are pure white since the brown part of coconut skin is not used, so you have to grate coconut taking care of that else the burfi won’t be in white color like this.Also addition of milk gives it extra snow white color.If you are in the look out of festive sweets that can be put together in a jiffy.. this coconut burfi is just for YOU… here you go…

You may also see other burfi recipes like 7 Cup , Halbai , Cornflour halwa etc ..


Print Recipe
COCONUT BURFI Yum
Course dessert
Cuisine south indian
Servings
Ingredients
Course dessert
Cuisine south indian
Servings
Ingredients
Instructions
  1. Transfer grated coconut to a mixer container.Run it in mixer just once so that you get fine gratings.
  2. Grease a plate with little ghee.
  3. In a heavy bottom kadai / pan , add grated coconut,milk and sugar .Mix well. Cook it in slow to medium flame stirring in between.
  4. Sugar will begin to melt after some time. Continue to stir in between.
  5. After some time, you will see that coconut n sugar mixture is thickening. Add elaichi powder and edible camphor.Mix well. From this stage stir continuously on a low flame.
  6. Once the mixture starts leaving the surface and becomes a single lump , its done.
  7. Transfer to the greased plate .
  8. Using a spatula spread it evenly to get desired thickness. Smoothen the surface using the base of a greased cup. When still warm, make markings of desired shape and size.
  9. Coconut Burfi is ready. Stays good without refrigeration for max 8-10 days.
Recipe Notes
  1. While grating the coconut make sure you don’t use the black portion. This will give you a white Coconut Burfi.
  2. As per my mom , addition of milk makes cocnout burfi extra white. So i add always n yes i do get white burfi. But its left to you, you can omit. Addition of milk is optional.
  3. Once the mixture becomes a single lump, don't overcook. Else you will not be able to spread the mixture and your burfi will become hard and crumbly.
  4. The above quantity makes about 7-8 pieces. And time required for making this is about 15 mins.
  5. In case you are in a place where fresh coconut is not available, u can use desiccated coconut.

 

10 Comments

  • Reply
    Meena Kumar
    September 27, 2014 at 4:37 pm

    Love the burfi feel like having a piece. U have made it so well Smitha.

  • Reply
    Sathya Priya
    September 27, 2014 at 4:43 pm

    Burfi looks perfect .My mom do the same way .In my to do list for sometime ..

  • Reply
    Poornima hegde
    September 27, 2014 at 4:51 pm

    My mum makes it the same way. Looks perfect and delicious! you made me nostalgic 🙂

  • Reply
    Sony P
    September 27, 2014 at 6:32 pm

    My all time fav burfi…… Looks perfect 😄

  • Reply
    Shabbu
    September 28, 2014 at 12:52 am

    yummy and lovely burfi…

  • Reply
    Priya Shiva
    September 28, 2014 at 2:44 am

    looks perfect dear! happy navratri 🙂

  • Reply
    Rafeeda AR
    September 28, 2014 at 5:38 am

    I am drooling at that perfectly looking barfis… yum yum…

  • Reply
    MonuTeena RecipesPassion
    September 28, 2014 at 7:48 am

    yummy and delicious barfi

  • Reply
    Gloria
    September 28, 2014 at 7:18 pm

    yummy burfi..looks too good

  • Reply
    techie ZM
    September 29, 2014 at 8:50 am

    Looks so delicious…

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