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.


  1. love coconut based desserts. they are like burst of flavour and texture in the mouth. and this white on white clicks are so gorgeous.

  2. I love the white on white background. Such lovely pictures and recipe. Kobbari mithai does remind me of namma oorina adige... :)

  3. My oh my! How I miss these! Good old Kobbari Mithai. Your recipe and photos look stunning Nandita :)

  4. Should the grated coconut & sugar be mixed and kept for some time before it s heated in a thick bottom pan?

    1. Thanks for visiting my blog amrutha. It's not necessary for the coconut and sugar mixture to be kept aside. You can start cooking directly.


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