17 August, 2016
Fresh coconut fudge| Kesar Pistachios Kobbari mithai
This is one of our most favourite burfi’s. I learnt this recipe 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 & next time I’m planning to try making this with Walnut.
This is a easy recipe and prepared with very few ingredients. I would not say this is a quick recipe rather comparatively less time consuming I would like to say.
I have made this burfi in two batches, One using only saffron strands & one more with only Pistachio. Here is my method of making Coconut Burfi / Kobbari Mithai.
Ingredients : measuring cup used – 250 ml
- 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.
