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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.
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Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course
Dessert
Cuisine
Indian
Servings
8
pieces
Equipment
Sauce Pan / Vessel (for stove-top method)
Ingredients
1
cup
Fresh Grated Coconut
¾
cup
Sugar
¼
cup
Milk
(coconut milk for vegan)
2
tablespoons
Ghee / Butter
(coconut oil for vegan)
½
teaspoon
Elaichi / Cardamom Powder
10
no.
Pistachios
(chopped)
Instructions
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!!
Notes
Please see the recipes notes given under
TIPS
in the main post.
Keyword
coconut fudge recipe, fresh coconut burfi, kobbari burfi, nariyal barfi recipe, vegan dessert with coconut