Fresh Coconut Fudge / Kobbari Burfi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓    Recipe Card⇓

Fresh Coconut Fudge / Kobbari Burfi, my 200th recipe till date!! Yaaayy!! 🙂 And my first recipe for this Indian festive (Deepavali) season. I had few fresh coconuts left over after the Navaratri pooja.

So, the first thing that strike me, was to make these juicy sweet treats. This is such an easy recipe, made with minimalist ingredients that involves a bit of PATIENCE. 

Do trust me, the output is so worthy, that I forgot all about the stirring I had to do for a perfect textured fudge pieces.

I have already shared many fudge / burfi recipes previously under dessert / sweets collection.

Table of Contents:

Click to Expand / Collapse

1. How to grate fresh coconut from its shell:
2. Small Video Clip:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Fresh Coconut Fudge / Pachi Kobbari Burfi / Nariyal Barfi’:
5. Tips & Storage:
6. Result:
7. Recipe Card & Print:

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How to grate fresh coconut from its shell:

Giving these options, assuming that the hard coconut is broken into half. 

• Hold one half of the coconut shell with your left hand. Using a small knife, cut the fresh coconut int small pieces. And remove them out of the shell. Take these pieces into a spice grinder / blender, just pulse them. You get finely grated coconut.
• Secondly, you can attach this coconut grater to a hard steady surface. Hold the coconut shell with the left hand, and keep rotating the spiked rotator, which finely scrapes & grates the coconut out of the shell.

I generally use any of these 2 methods, to grate / scrape the coconut out of its shell!! 

Small Video Clip:

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Sweets recipes collection⇒  Desserts / Mithayi

Festival platters collection⇒ Vindhu Bhojanam / Festive Lunch

Appetiser recipes collection⇒  Starters / Snacks

Related Posts:

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Ingredients:

• Fresh Coconut (grated) – 1 cup
• Sugar – ¾ cups
• Milk / Coconut Milk – ¼ cup
• Ghee / Butter / Coconut Oil – 2 tablespoons
• Elaichi / Cardamom Powder- ½ teaspoon
• Pistachios – 10 (chopped)

Special Ingredients:

• Milk
• Pistachios

Step wise pics Procedure for ‘Fresh Coconut Fudge / Pachi Kobbari Burfi / Nariyal Barfi’:

Put a thick bottomed vessel on stove top under LOW flame.

Add a tablespoon of ghee / butter / oil, when it melts add all the grated coconut.

Keep stirring continuously, until you get a pleasant aroma / until the coconut turns dry as shown. (might take 5-6 mins).

Add all the sugar into the pan and mix up everything.

Now, pour the milk, mix and keep stirring.

Keep stirring continuously, until the content becomes a thick mass. This might take 15 to 20 mins.

At this stage, add the cardamom powder, remaining ghee / butter, mix up thoroughly. Switch off the flame.

Transfer the whole content of the pan, onto a greased tray.

Sprinkle the chopped pistachios over and gently press with the back of a spoon / ladle such that they stick to the burfi.

Using a sharp knife, make the markings of desired shape.

Leave it to set for at least 30 mins to 1 hr. Cut into pieces, store them in an air-tight container. Done!!

Tips & Storage:

• Vegan substitute for ghee is coconut oil and for milk is coconut milk.
• You can peel the brown skin of the coconut pieces, if you wish to.
• I have used unrefined cane sugar, hence the colour of the burfi is not white. Use white sugar to get that white colour.
• Throughout the cooking, keep the flame at LOW only, if not there are bright chances of the coconut to burn.
• Be very careful that the content doesn’t stick to the bottom & burn.
• Be aware, that if burnt the smell cannot be avoided.
• Once you cut the pieces, trim the edges for a smooth finish.
• Storage: Store the fudge / burfi pieces in an air-tight container.
• These stay fresh up to 3 weeks at room temperature and up to 2-3 months when stored in fridge.

Result:

• These Fresh Coconut Fudge / Kobbari Burfi, are chewy in texture.
• You can feel the juicy sugar syrup dripping for every bite.

Recipe Card & Print:

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