Its Navarathri, and we prepare sweets on all nine days. coconut burfi or popularly and traditionally known as kobbari mithai in the state of Karnataka can be prepared in less time with ingredients available at home.
Kobbari Mithai is prepared using fresh coconut, sugar and cardamom powder. Traditionally we prepare kobbari mithai only with these three ingredients, we don’t use mawa or khoya or condensed milk. Lets check the recipe..
- 12 pieces
- 10 mins
- 15 mins
- Freshly grated coconut - 1 cup
- Sugar - 3/4th cup
- Milk - less than 1/4 th cup
- Cardamom powder - 1/4 tsp
- Ghee - 1 tsp ( optional )
- In a pan add freshly grated coconut and sugar, and mix it.
- Keep the flame low and keep mixing coconut and sugar. After 5 secs add milk and continue stirring ( while grating the coconut, if there are big chunks or pieces of coconut, you can churn it once in mixer. I have added milk, you can always add water also but milk gives more taste )
- keep on stirring as sugar starts to melt.
- At one point sugar and coconut combines with each other and forms a dough like form. At this point add 1 tsp of ghee. Don’t over cook as kobbari mithai will break off before you can mould them to pieces.
- Pour the mixture on a greased plate and allow it to cool for 5 mins.
- Cut it in square shape and kobbari Mithai is ready to serve.
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