Coconut burfi was one our favorite sweets growing up in Bangalore. We always had a steady supply of fresh coconuts from our backyard, and Amma made these often for Diwali and Dussehra. This was the last recipe amma sent to me before she passed on in Feb 2014. 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)
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
- 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