Coconut Burfi | How to make Coconut Burfi

By Usha Nayaka  |  23rd Sep 2016  |  
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  • Coconut Burfi, How to make Coconut Burfi
Coconut Burfiby Usha Nayaka
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About Coconut Burfi Recipe

Coconut burfi is the one easy to make at home sweet that you would find in every part of the India and savored with equal liking for every occasion and festival. Kobbari Mittaie also known as coconut burfi is a traditional Karnataka recipe, a common sweet made for special occasions, it is one of a simple and easy burfi recipe, made from freshly grated coconut, sugar, cardamom powder, little quantity of milk and ghee which makes a delicious and yummy sweet dish.

Coconut Burfi is a popular aromatic and delicious dish. You can try making this amazing Coconut Burfi in your kitchen. This recipe requires 20 minutes for preparation and 20 minutes to cook. The Coconut Burfi by Usha Nayaka has detailed steps with pictures so you can easily learn how to cook Coconut Burfi at home without any difficulty. Coconut Burfi is enjoyed by everyone and can be served on special occasions. The flavours of the Coconut Burfi would satiate your taste buds. You must try making Coconut Burfi this weekend. Share your Coconut Burfi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Usha Nayaka for inputs. In case you have any queries for Coconut Burfi you can comment on the recipe page to connect with the Usha Nayaka. You can also rate the Coconut Burfi and give feedback.

Coconut Burfi

Ingredients to make Coconut Burfi

  • coconut 1 cup (freshly grated)
  • sugar 3/4 cup
  • Milk 1/4 cup
  • cardamom 3-4 (crushed to powder)
  • ghee 1 tsp

How to make Coconut Burfi

  1. Grease a tray/plate with ghee and keep ready. Heat a nonstick pan/heavy bottomed pan. When it is hot, add grated coconut, milk and sugar into it.
  2. Cook on a medium flame, stir until sugar dissolves and becomes thick and sticky.
  3. When it is thick in consistency, add 1 tbsp of ghee into it and stir.
  4. Add in the crushed cardamom powder and stir.
  5. After 3-5 minutes it will start thickening and form a mass. Coming off easily from the sides of the pan. Turn off the gas.
  6. Transfer the mixture to the greased tray/plate. Allow it to settle, give desired cut with a sharp knife, when it is warm. Allow it to cool at room temperature.
  7. When it is cooled (naturally) completely, remove a corner piece with a knife and then remove all the pieces gently.
  8. Transfer it to an air tight container.

My Tip:

To get pure white coconut burfi, while scraping the coconut take care not to scrap till the brown sides. If you like your burfi to be very fine then grind the coconut once in a mixer jar, but prefer the original coarse texture.

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