August 24, 2008

Coconut Burfi / Kobbari Mithai / ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ

Coconut Burfi or Kobri Mithai is one of the commonly made sweets at my home. Recipe is easy and fast to make.

Servings: This recipe makes about 12-15 pieces of burfi.


1 cup Fresh grated cocononut /ಕಾಯಿ ತುರಿ
3/4 cup sugar / ಸಕ್ಕರೆ
2 tbsp milk / cream / ಕೆನೆ
1 tsp ghee to grease the tray / ತುಪ್ಪ ಸವರಿದ ತಟ್ಟೆ
a pinch of cardamom powder / ಎಲ್ಲಕ್ಕಿ ಪುಡಿ
food color (optional) / ಬಣ್ಣ


Mix grated coconut, sugar and milk/cream in a bowl. keep
it aside for 15-20 minutes.Keep ready a plate/tray greased with ghee to pour the cooked mixture in the end.

Take the coconut mixture in a thick bottomed pan, preferably a non stick one. Keep it on medium flame and keep stirring the mixture. After a while the sugar melts and the whole mixture becomes a thick and forms a single mass. This will take about 15-20 minutes. Now add cardamom powder.Once the mixture leaves the sides of the pan, switch off the stove. Pour it immediately into the greased tray. Pat the tray once or twice to spread the mixture uniformly. Let it cool for about 15 minutes. Using a knife cut the burfi into desired shape. Allow it cool completely before taking out the pieces. Coconut burfi is ready.

If you like your burfi to be colorful, you can add some food color to the mixture while cooking. I prefer the natural white color.

As this recipe does not use any water, burfi stays fresh for a long time. You can keep them at room temperature for upto 2 weeks.You can keep it in the freezer for upto 6 months. Just before serving, microwave it for half a minute and it tastes fresh. This way there is always a dessert ready in hand for you and your unexpected guests :)

August 14, 2008

Thambittu / Tambittu / Rice - Jaggery laddu / ಅಕ್ಕಿ ತಂಬಿಟ್ಟು

Thambittu is a traditional kannada sweet. It is made for Naga Panchami, Krishna Janmashtami, Mangala Gowri festivals.

Servings : This recipe makes about 12-15 laddus.

1 cup Rice / ಅಕ್ಕಿ
½ cup water / ನೀರು
½ cup jaggery (grated/powdered) / ಬೆಲ್ಲದ ತುರಿ
4-5 tbsp fresh grated coconut / ಕಾಯಿ ತುರಿ
4 tbsp ghee / ತುಪ್ಪ
a pinch of cardamom powder / ಏಲಕ್ಕಿ ಪುಡಿ
Cashews, Raisins (optional) / ವಣದ್ರಾಕ್ಷಿ , ಗೋಡಂಬಿ


Soak 1 cup rice (I used sona masoori) in water for about 2 hours. Then drain the water and spread the rice on a cloth or paper towel, leave it for about 30-45 minutes. This removes most of the water. Then put it in a blender and make a fine powder.

In a pan heat ½ cup of water, add jaggery to it. Keep stirring till it dissolves completely. Then add grated coconut, ghee, cardamom to it. When the water starts boiling add the powdered rice slowly and stir it continously to form a single uniform mixture without any lumps. Now reduce the heat , cover and cook it for 4-6 minutes. Switch off the stove.

If you are adding cashews and raisins, deep fry them in ghee and add it to this mixture. Let the mixture cool for 10 minutes, then make it into your desired shape. Grease your hands with ghee and make medium sized balls while still hot. You can also make them as patties. Store it in an air tight container, stays fresh for about a week.

I made the Tambittu for Mangala Gowri festival and used them as diyas to do aarti to Goddess Gowri.

You can also make Tambittu with wheat flour, see the recipe here.