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.

Ingredients:

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

Method:

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 :)