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Fresh coconut fudge| Kesar Pistachios Kobbari mithai

Posted in : Sweets| Unde| Laddu| Burfi| Holige| Pooran poli| on by : Divya Suresh Tags: , , , , , , , ,

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.

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