Kobbari Mithai (Dry Coconut Burfi) Recipe
Indulge in the heavenly taste of Kobbari Mithai - a chewy coconut burfi made with dried coconut, jaggery syrup, cashews, ghee and aromatic cardamom.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Cutting board
- Chef's knife
- Skillet
- Saucepan
- Pan
- Spoon
- Wooden spoon
- Stove
- Plate
- Airtight container
- Spatula
- Mixing bowl
- Cooling rack
Ingredients
- 1 cup Dry Coconut (Cobri/Kobbari, shredded)
- 1/2 tsp Butter - 1/2 tsp (unsalted)
- 1 cup Jaggery - 1 cup (grated)
- 1/2 cup Water - 1/2 cup
- 1/2 tsp Cardamom Powder - 1/2 tsp
- 1 1/2 to 2 tbsp White Poppy Seeds - 1 1/2 to 2 tblsp
- 1/4 cup Cashew Nuts (broken)
- 3 tsp Ghee
- Salt (a small pinch)
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