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17 August, 2016

KESAR – PISTA COCONUT BURFI / KOBBARI MITHAI / NARIYAL KI BURFI

Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

This is one of our favourite burfi’s. I learnt it from my Mother/Grand mothers. My Mother-in-law & her co-sister ( My Taiji saas ) were experts in making this coconut burfi. However I use very less sugar compared to them all. Since very long I wanted to try this burfi by adding Pista and with Walnut. Today I tried it with Pista….& some other time I’m planning to try it with Walnut. It is easy and prepared with very few ingredients. I would not say it is quick… but comparatively less time consuming i would like to say…… I have made in two batches… One using only saffron strands & one more with only Pistachio. Here is my method of making Coconut Burfi / Kobbari Mithai.

 

 

        Ingredients :

  • Grated fresh coconut – 3 cups
  • Sugar – 1&1/2 cup
  • Water – 1 cup
  • Saffron Strands – 1/4 tsp
  • Pistachio – 1/2 cup ( chopped )
  • Cardamom powder – 1/8 tsp
  • Ghee – little to grease the plate

 

        PROCEDURE :

  • Soak the saffron strands in 1 tsp of water
  • Grease the plate with ghee and keep it aside
  • In a heavy bottomed pan add grated coconut, sugar & water and…bring it to boil by stirring continuously
  • It becomes thin as sugar begins to melt, keep stirring till it becomes thick
  • The mixture turns gooey and you can see that bubbles are formed… Keep stirring
  • Add soaked saffron strands OR chopped pista & cardamom powder into it and combine well
  • After a while bubbles reduce and the mixture begins to leaves the sides of the pan & comes out as a whole
  • At that stage transfer the whole mixture into the greased plate at once
  • Spread it properly & cut it into desired shape
  • Let it cool & store in a air tight container.

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