Monday, September 28, 2015

Kobbari Mithai aka Coconut Fudge

Among all the traditional sweets, the Kobbari Mithai or the Narial ki barfi or Coconut fudge has to be the easiest one to make. With a handful of easily available ingredients, this fudge comes together in no time.

I still remember like yesterday when my grandmother would make these Burfis. She would have a large batch of Kobbari Mithai ready when we arrived at her place for vacation. Apart from that, she also made another large batch and pack them for our return journey. I wish I had the recipe for her version. Anyways!!!

I had posted the recipe for coconut fudge many moons ago. You can find the recipe here. That version was made with condensed milk and cream. Although that version tastes rich and delicious, I wanted to make Kobbari mithai in a simple and uncomplicated way. And this recipe fits the bill perfectly. It is simple, uncomplicated and can be made in minutes. Since Dussehra is round the corner, I suggest you give this fudge a try. This white fudge, with soft melt in your mouth texture, is sure to leave you craving for more.

Coconut Fudge recipe:
Preparation time: 30min
Cooking time: 20-25min
Makes- 25-30 pieces 

Ghee- 2tbsp+1 tbsp to grease
Grated Coconut -5 cups
Sugar- 2-1/2 cups+2tbsp
Milk powder- 2tbsp
Cardamom- 8 pods, crushed to a fine powder
Ghee- to grease.


  • Grease a plate or tray with a table spoon of ghee and set aside.
  • Heat a thick bottomed pan and add the ghee, grated coconut and sugar and mix well.
  • Keep mixing the mixture on medium heat to prevent it from sticking to the bottom of the pan.
  • Continue mixing for 15-20min. At this stage the mixture will leave the sides of the pan and comes together in a lump. 
  • Stir in milk powder and cardamom powder and mix for  a minute more. Turn off the heat and transfer the mixture to the greased tray.
  • Level the mixture and run a knife to cut the mixture into squares. Allow the mixture to cool and set in the tray for at least an hour.
  • Once cooled, transfer the precut burfis and serve immediately or store in an air tight containers. This fudge stays fresh for upto two weeks.
  • When grating the coconut, make sure you don't include the brown portion of the coconut. Or you will end up with burfis that are brown in color.
  • Do not reduce the quantity of the sugar. The burghs will not set if the sugar is reduced.
  • The burghs can be garnished with chopped almonds, pistachios and saffron.

Friday, September 4, 2015

Baingan Ka Bharta

I was never a fussy eater. I just love all the vegetables and eggplant or the aubergine was, and still is, one of my favorite vegetables. I loved aubergine in all forms but when it came to baingan ka bharta was something I couldn't bring myself to like. I couldn't understand how someone could love a fish mash that had burnt flavor in it. But dislike for this earthy curry changed to pure love a few years back.

It was during a get together at a friend's place that I actually tasted baingan ka bharta for the first time. My friend had made this curry as an accompaniment for rotis and I saw the others eating this "mishmash" of a curry with great gusto. "Can it really be that good?" I wondered. I decided to take the plunge and taste the curry. After all, half a tea spoon wouldn't do a lot of harm. I braced my self and tasted a small tea spoon of the bharta and the rest as they say is history. It was love at first bite.

Baingan Ka Bharta is typically a North Indian Dish. Baingan which literally means aubergine and Bharta means mash. It is a simple recipe with ingredients that are readily found in the pantry. But what really draws me to this dish is the bold and rustic taste that it imparts. There is something about that earthy aroma that makes your mouth water whilst preparing the dish.

This Punjabi dish makes a great accompaniment to both rice and rotis. Yes, the roasting of the egg plants is a little time consuming and messy but then this scrumptious dish is worth every bit of all the time and mess it can create.

Baingan Ka Bharta Recipe:
Preparation time: 20-30min
Cooking time- 10min
Serves- 4

Aubergines- 2med sized (approximately 700-800gms)
Oil- 1/2 tsp for greasing
Ghee- 1tbspn
Cumin seeds- 1/2tsp
Onion- 1med sized, finely chopped
Ginger-Garlic paste- 1tspn
Green chili- 1, finely chopped
Fresh or frozen peas- 1/4 cup (optional)
Tomatoes- 2 med, finely chopped
Salt- to taste
Sugar- 1/2tspn
Turmeric- 1/2tsp
Coriander powder- 1tspn
Cumin powder- 1/2tsp
Red chili powder- 1/2 tsp
Garam masala- 1/2tspn
Coriander leaves to garnish


  • Smear some oil on the aubergines and roast it on an open flame till they turn completely black and are cooked through.
  • Once roasted, take off the heat and set aside to cool. Peel the skin once they are cool. Cut the stem and mash the cooked aubergine thoroughly and keep aside.
  • Heat ghee in a thick bottomed pan and add the cumin seeds. Once they crackle, add the chopped onion, green chili and fry for a min.
  • Add the ginger-garlic paste and saute till the raw smell is subsided.
  • Stir in the peas and the chopped tomatoes and fry for a few seconds. Add the turmeric, salt, red chili powder, sugar, coriander-cumin powder and fry for a minute more and cook cover for 2-3minutes or till the oil separates.
  • Add the mashed aubergines and Garam masala and mix well. Garnish with coriander leaves and serve hot with rice or rotis.

  • The peas are an optional ingredient. You can omit them if don't want them in your bharta.
  • You can roast the aubergines in the oven. But the egg plant will not have the distinct smoky flavor in it.
  • For this recipe choose eggplants that are large with a smooth surface. For they are likely to have fewer seeds in them.
  • For a vegan version, the ghee can be replaced with mustard oil or any other oil.
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