Kobbari Mithayi/ Coconut Burfi (ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ) Recipe

Dear reader friends,

It has been very short-span of time, since I started blogging and I am really feeling very happy and awesome for your constant support since then, and each and every visit of yours making me feel very special and to write more… Please continue to read and comment your feedback through mail or in comment section.. 🙂

I want to dedicate this particular post to you dear readers to mark the happiness/celebration with a sweet recipe…

Kobbari Mithayi (ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ )or Coconut burfi or Kobbari/tenginakaayi burfi is an age-old traditional recipe which we have been tasting since our childhood.. It is usually a must-recipe during Navarathri(Dussehra or Dasara which is nearing) as a bombe-baagina for kids, during Ganesha chaturthi, Diwali and Gokulaashtami.. It is very easy to make recipe even for a beginner who is attempting to try to make a sweet, reason is except grating of coconut there is no major task done in this sweet.


Kobbari mithayi

As per my observation there are 2 ways this sweet is prepared::

One is :: Making the sugar syrup and at right consistency adding coconut powder and frying well .. My close friend follows this method.. But with this method, it tastes more sugary than the coconut taste.. So I do not prefer this method… and nobody likes in my home as well…

Second is ::
The age-old method which my mother/grandmom follows.. That recipe is as follows :-

Ingredients needed ::

Coconut grated or coconut powder or Tengina thuri :::: 1 cup ( Appro 200-250 grams)
Sugar ::: 3/4th to 1 cup ( as per one’s preference can be 1:1 ratio with coconut grated)
Cardamom or Elakki :: 3 to 4 ( grinded with sugar in a mixer or mortar-pestle)
Dry fruits like drakshi, godambi fried in little ghee ( Optional)
Milk :: 2 to 3 tsp ( Optional )
Ghee :: 2 to 3 tsp

Method ::

[1] Take a thick bottomed pan( Non-stick pan), put sugar and coconut grated and on medium flame start frying/roasting both..

[2] Keep on frying continuously until both becomes a single-mass or a perfect mixture.. In between add dry-fruits fried in ghee and again stir…Lastly add cardamom powder….

[3] Due to the moisture content in coconut, sugar and ghee, the mixture starts leaving the sides of the pan.. This is the right consistency..This will take around 15-18 minutes… Also another way is try to hold a small mass of mixture in between to fingers, you will be able to form a ball.. Then it is the right stage..

[4] Pour the mixture on a greased tray… and allow it to become warm and then mark into pieces.. Later when it cools down completely cut the pieces that has been marked…

[5] Once cools down completely……… store in air-tight boxes and give it to your kids like snacks for munching in the evening or post-lunch …:)

Important hints ::

[1] As said before anybody can try this and be successful if you follow the steps exactly as I have mentioned here..

[2] Sugar quantity can increase or decrease as per your taste..

[3] Please use fresh coconut as the burfi taste is mainly on this… Can use 1/4 cup of dry coconut powder/thuri as well..

[4] Colour of the sweet depends on colour of sugar and coconut grated.. can add food colors too.. Best is traditional white coloured kobbari mithayi 🙂 …. Adding milk also gives white color is what my grandmom says.. You can omit it if not required to have natural color..

Important Point :::

Do let me know how it turns out, if you have followed the method posted above 🙂

3 thoughts on “Kobbari Mithayi/ Coconut Burfi (ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ) Recipe

  1. Pingback: Dasara habba mattu devi upaasane | Life is Marvellous

  2. Pingback: Gokulashtami 2016 | Life is Marvellous

  3. Pingback: Deepavali – ದೀಪಾವಳಿ | Life is Marvellous

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.