Kobri Mithai (Coconut Burfi)

101

Coconut burfi was one our favorite sweets growing up in Bangalore. We always had a steady supply of fresh coconuts from our backyard, and my mother made these often for Diwali and Dussehra. She knew how to make these burfis so they were sweet and juicy with the coconut flavor accentuated by sugar, rather than the overly sweet versions you find in the store.

Kobri Mithai (Coconut Burfi)

Servings 25 Pieces
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

  • Fresh Grated Coconut (unsweetened) : 2 cups
  • Sugar : 1 1/2 cups, or a little more to taste
  • Cashew pieces : 1/4 cup
  • Cardamom powder : 1/2 tsp
  • Ghee : 2 tsp

Instructions

  • Mix coconut and sugar well. If coconut(thuri) shreds are too coarse, you can run them through a food processor or blender for a few seconds. But usually this is not necessary.
  • Fry the cashew pieces gently till they are golden brown in the ghee. Set aside.
  • Lightly spray a cookie sheet with non-stick spray, or grease with a tiny bit of ghee
  • Transfer to a thick bottomed pan, or Kadai, and stir over medium fire until the mixture begins to separate from the sides of the pan. Add the cashew pieces and cardamom powder and give it a final stir before taking the mixture off the fire
  • Pour the mixture onto the cookie sheet and spread into a half inch thick layer with a spatula. After it has cooled completely, cut into squares and transfer to an airtight container
Calories: 300kcal
Course: Recipe
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