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Kobbari Burfi ~ Coconut Sweet

Print version of Kobbari Burfi ~ Coconut Sweet
coconut-burfi
Coconut Burfi

With Christmas round the corner, I am spending more time in the kitchen baking cookies and cakes and preparing traditional sweets. I made Gulabi Puvvulu, popularly known as Rose Cookies on Sunday and today it was Coconut Burfi. We usually make Kobbari Undalu using grated coconut and jaggery. Decided on trying my hand at coconut burfi/paakam that calls for the use of sugar instead of jaggery. This is my first attempt at making Coconut Burfi and am yet to perfect it. Its all in the sugar syrup consistency.

nariyal-burfi kobbari-burfi
Cooked coconut-sugar mixture spread out on greased thali ~ Kobbari Louz

Kobbari Paakam Recipe

Preparation: 15 mts Cooking Time: 40 mts

Makes approx 15-16 squares

.

Ingredients:

2 cups grated coconut

1 1/2 cup sugar

1/2 cup water

1 tbsp ghee, melted

1/2 tsp cardamom pwd

1 Take a heavy bottomed vessel, add water and sugar and on medium low flame allow the sugar to dissolve and come to a boil. Stir it and allow the syrup to thicken. Let the sugar syrup cook and thicken till it reaches 2 string consistency. Test the syrup by using your thumb and index finger and touch the sugar syrup and as your stretch the syrup, it should form at least 2-3 threads. This takes approx 15-18 mts.
2 Immediately at this stage add the grated coconut, ghee and cardamom pwd and stir. Stir at regular intervals till the mixture appears thick and leaves the sides of the vessel. This could take about 15-18 mts. Turn off heat.
3 Immediately pour the mixture on to a greased thali (use ghee to grease) and spread out evenly with a spatula. Allow to cool and slightly harden. Cut into desired shapes and cool completely before storing in an airtight container.

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By • Dec 23rd, 2009 • Category: All Recipes, Andhra Recipes, Festival Foods, Indian Sweets Recipes, Indian Vegan Recipes, Indian Vegetarian Recipes, South Indian Recipes

  • Sudha

    Hello Sailu garu….

    your site is rocking these days everyday u r coming with variety, healthy recipes…keep going

    Happy Christmas and Happy New year to you n your Family, Sailu garu…

    We are all waiting for your new recipes for the New year.

    Thanks,
    SudhaBalaji..

  • http://cilantro-cilantro.blogspot.com/ Cilantro

    Happy Holidays to you and your family Sailu! Good recipe, I made them for Diwali this year.

  • Malar

    Sailu,

    I accidentally started looking very recently when I searched online for a recipe and became a fan of your site. I like your postings a lot. If you have a search by ingredients it would be more helpful to find recipes based on what everybody has. I have recommended your site to many of my friends.

    Thanks a lot for lovely recipes.

    Malar

  • Meena

    Sailu,
    I have a request, Can you do a post on Singhada nuts(they’ve a black outer covering and white meat inside) and Gengulu(they look like brown sticks). Its been ages since I have last had them or seen them. I hope you are familiar with these ingredients.
    Thanks.

  • http://kavithabhargav.blogspot.com Kavitha

    Doesn’t look like your first attempt. Will try it soon

  • Priti

    Thanks Sailu for another traditional sweet.

  • http://shadruchulu.com/telugu జ్యోతి

    శైలజ

    కొబ్బరి బర్ఫీ చాలా బావుంది. కొబ్బరి లౌజు అంటే ఇదేనా?

    Yes, Jyothi.

  • http://asha-oceanichope.blogspot.com/ AshaLatha R.K.Prasad

    What a perfect look that has….. Well prepared & captured well too….. I may be sounding the same…but it is not my fault… Every prep of yours is the same too…. as usual brilliant….I have saved it for my future encounters….. & can pass it on too… to my newly wed sis in-law….

    Ash…
    (http://asha-oceanichope.blogspot.com/)

  • swethaneelamshetty

    hmm u know wat we try 2 prepare every recipe @ home

    all the recipes r toooooooo good

    all the best

    happy holidays

  • pratap

    Sailu garu,
    Do I need to use raw coconut or dried coconut? Thanks for the mouth watering recipe. Happy New Year.

    Happy New Year, Pratap garu. Use raw grated coconut for this recipe.

  • madhavi

    Sailu garu ,
    Coconut burfi is so nice. We used to make coconut laddus with d same procedure, but kids liked to eat as burfi instead of laddus. Thank u so much. Belated Happy New Year wishes.

  • shilpa

    Dear Sailu

    i really enjoy your site…….keep up the good work!

    i tried this recipe but i did not get this nice brown colour… why ??

  • Jassiey

    Dear Sailu

    I should say, I became a fan of your blog. I don’t cook anything without referring to your blog. I made Fruit cake, pulav and chicken curry listed in your blog, for a christmas party at home and it was a success.

    Thank you so much! Keep up the good work.

  • http://prashantnepayments.blogspot.com/ prashantn

    the photographs are a visual delight

  • sowmya

    Hello sailugaru
    Coconut burfi is too good.nenu try chesanu
    I became a fan of ur site…anni recipes chala baguntayi
    photos koooda chala bagunnayi…..asalu photo choostene ventane chesukoni tinalanipisthundi
    Thank u so much
    All The Best

  • sudha pradeep

    hai sailu garu,
    i became a fan of ur site. i tried kobbari burfi. but i didn’t get brown colour. what’s the reason.tell me pls.

    The color depends on cooking of sugar and grated coconut. Also when you grate coconut along with the brown layer you will get a brown color.

  • Pingback: Ugadi ~ Festival Recipes - Indian Food Recipes - Andhra Cuisine - Sailu's Kitchen

  • kavitha

    Hi Sailu,

    coconut burfi islooking very yummy…I have a doubt, can we use frozen coconut for this?
    I’ve become a fan of ur site. Daily i’ll visit ur site at least once. naku chalaa nachayai me recipes….

    • http://sailusfood.com Sailu

      Fresh is best. But you can use finely grated frozen coconut.

  • Rohini

    Hi Sailu,

    Is it possible to use dry coconut for this recipe?

    Thanks,
    Rohini

    • http://sailusfood.com Sailu

      Yes, you can try with dry coconut.

  • Aonymus

    Hi

    We tried with coconut powder, started forming lumps.
    So added more water.

    Point to Note:
    When you use, dry coconut powder you need to use more water. Water ration should be double.

    Happy Cooking