Fresh Coconut Fudge / Kobbari Burfi
VegCookBook by Praveena
Vegan, Gluten free, Indian dessert / sweet dish made with just 5 ingredients. Easy, tasty & storage friendly recipe for kids lunch box, after school snack, gatherings, festivals.
Sauce Pan / Vessel (for stove-top method)
Fresh Grated Coconut
(coconut milk for vegan)
Ghee / Butter
(coconut oil for vegan)
Elaichi / Cardamom Powder
Put a thick bottomed vessel on stove top under LOW flame. Add a tablespoon of ghee / butter, 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. (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!!
Please see the recipes notes given under
in the main post.
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