Kobbari Mithai is a traditional coconut-based Indian dessert that will have your taste buds dancing with joy. This delicacy from Karnataka is the perfect combination of sweet and nutty flavors, with a delightful chewiness that melts in your mouth.
About the Recipe
If you’re a fan of coconut desserts, this Kobbari Mithai is an absolute must-try. It’s a beloved sweet from the Karnataka region that showcases the rich flavors of dried coconut (kobbari), jaggery, ghee, and crunchy cashews. The aromatic cardamom adds a beautiful warmth that perfectly complements the nuttiness.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this traditional Indian mithai. The flavors are beautifully balanced – not overly sweet but deliciously indulgent. The texture is irresistibly chewy and packed with toasted coconut and crunchy cashew pieces. Plus, it’s a relatively simple recipe using wholesome ingredients. One bite and you’ll be hooked.
Kobbari Mithai Dry Coconut Burfi
Cooking Tips
– For best results, use fresh, high-quality dried coconut (kobbari/copra)
– Toast the cashews and poppy seeds gently to enhance their nutty aroma
– Simmer the jaggery syrup until it thickens to a sticky, syrupy consistency
– Continuously stir the coconut mixture to prevent burning or sticking
Serving and Storing Suggestions
This Kobbari Mithai can be cut into squares or diamond shapes before serving. It’s best enjoyed at room temperature with a hot cup of chai. Store leftovers in an airtight container for up to 2 weeks. (Total preparation time: 45 minutes, Serves: 10-12)
Similar Recipes
- Nariyal Burfi (Coconut Fudge)
- Besan Ladoo (Chickpea Flour Sweet Balls)
- Gajar Halwa (Carrot Pudding)
- Mysore Pak (Ghee-based Sweet Cake)
Nutrient Benefits
While undeniably indulgent, this mithai still offers some nutritional perks. Dried coconut is high in fiber and provides a boost of minerals like iron and zinc. The jaggery contains antioxidants and nutrients like calcium and potassium. Ghee offers a host of beneficial fatty acids compared to regular butter or oils.
Kobbari Mithai (Dry Coconut Burfi)
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)
Instructions
- Lightly toast the poppy seeds and cashew nut separately and keep aside.
- Dissolve the jaggery in water and strain well, squeezing out all the jaggery water.
- Transfer to a pan and place it over medium flame.
- Simmer until it is reduced to a thin syrup, stirring all the time.
- Add the grated coconut and pinch of salt.
- Stir well and cook for a few minutes, ensuring it does not get burnt.
- Add the cardamom powder, toasted cashew nuts and poppy seeds.
- Stir again, scraping the sides, till the mixture is sticky.
- Add ghee and mix well.
- Pour this into a greased plate and allow it to cool.
- Before it cools completely, cut into desired shapes and leave to cool.
- Store it in an airtight container.
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Frequently Asked Questions
Can I use regular granulated sugar instead of jaggery?
While white sugar can work in a pinch, jaggery gives this mithai its distinct rich flavor and chewy texture. The depth of flavor just won’t be the same without jaggery’s slight molasses notes.
How do I tell when the jaggery syrup is ready?
The syrup should coat the back of a spoon thickly and form a sticky strand when you let it drip back into the pan. It should be thicker than a typical pancake syrup but still pourable.
My mithai turned out dry and crumbly, what went wrong?
A few things could cause this – not simmering the jaggery syrup long enough, using old dried coconut, or overcooking the coconut mixture. Be sure to follow the simmering instructions closely.
Can I use fresh coconut instead of dried?
Fresh coconut has too much moisture content. For this recipe, you really need to use dried, shredded coconut (also called copra or kobbari) to get the ideal chewy, fudge-like texture.
How long does this mithai stay fresh?
A: Stored properly in an airtight container at room temperature, this Kobbari Mithai can last for up to 2 weeks. The texture may firm up after the first few days.
4 comments
Nice recipe..will try but even though you have mentioned butter as one of the ingredients, it’s not used anywhere in the recipe..just wondering,,
Thanks for reply! I will make some effort to find them:).
I have never heard of white poppy seeds before! Do you think using dark greyish blue poppy seeds will be still OK?
White Poppy Seeds are commonly available in most Asian stores. If you are not able to find it, you can substitute it with the black poppy seeds.