Fresh Coconut Fudge / Kobbari Burfi
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.
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.