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coconut burfi
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5 from 2 votes

coconut burfi recipe | kobbari mithai recipe | nariyal barfi recipe

easy coconut burfi recipe | kobbari mithai recipe | nariyal barfi recipe
Course sweet
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 Servings
Author HEBBARS KITCHEN

Ingredients

  • 1 cup coconut fresh / desiccated
  • ¾ cup sugar
  • ½ cup full cream milk
  • 2 tbsp fresh cream optional
  • 1 tsp ghee / clarified butter
  • 5 cardamom / elachi powdered
  • 10 cashews chopped

Instructions

  • firstly, in a large heavy bottomed kadai take a cup of coconut.
  • furthermore, add ¾ to 1 cup of sugar. depending on your sweet tooth.
  • mix well till the sugar start to melt. this takes around 2 minutes.
  • next, add milk. adding milk makes coconut more juicy.
  • furthermore, add cream. this is optional.
  • give a good mix, till it starts separating pan. this takes around 8-10 minutes on medium flame.
  • next is to add ghee.
  • also add few chopped cashews.
  • additionally, add cardamom powder.
  • give a final mix.
  • furthermore, transfer it on a butter paper or a plate coated with ghee.
  • press and set to a square shape.
  • furthermore, grease knife with ghee and when its still hot, cut to square shapes or the shapes you desired.
  • allow to cool completely.
  • finally, serve coconut burfi or store in airtight container. it remains fresh for a week without refrigeration.