A melt-in-your-mouth conventional Indian candy made with dried coconut, jaggery, ghee, and fragrant spices like cardamom and poppy seeds. It is an irresistible deal with that is straightforward to make at dwelling.
Kobbari Mithai is a standard coconut-based Indian dessert that may have your style buds dancing with pleasure. This delicacy from Karnataka is the right mixture of candy and nutty flavors, with a pleasant chewiness that melts in your mouth.
Concerning the Recipe
When you’re a fan of coconut desserts, this Kobbari Mithai is an absolute must-try. It’s a beloved candy from the Karnataka area that showcases the wealthy flavors of dried coconut (kobbari), jaggery, ghee, and crunchy cashews. The fragrant cardamom provides a fantastic heat that completely enhances the nuttiness.
Why You’ll Love This Recipe
There are such a lot of causes to fall in love with this conventional Indian mithai. The flavors are superbly balanced – not overly candy however deliciously indulgent. The feel is irresistibly chewy and filled with toasted coconut and crunchy cashew items. Plus, it’s a comparatively easy recipe utilizing healthful components. One chunk and also you’ll be hooked.
Kobbari Mithai Dry Coconut Burfi
Cooking Ideas
– For finest outcomes, use contemporary, high-quality dried coconut (kobbari/copra)
– Toast the cashews and poppy seeds gently to boost their nutty aroma
– Simmer the jaggery syrup till it thickens to a sticky, syrupy consistency
– Repeatedly stir the coconut combination to stop burning or sticking
Serving and Storing Recommendations
This Kobbari Mithai may be minimize into squares or diamond shapes earlier than serving. It’s finest loved at room temperature with a scorching cup of chai. Retailer leftovers in an hermetic container for as much as 2 weeks. (Complete preparation time: 45 minutes, Serves: 10-12)
Related Recipes
- Nariyal Burfi (Coconut Fudge)
- Besan Ladoo (Chickpea Flour Candy Balls)
- Gajar Halwa (Carrot Pudding)
- Mysore Pak (Ghee-based Candy Cake)
Nutrient Advantages
Whereas undeniably indulgent, this mithai nonetheless gives some dietary perks. Dried coconut is excessive in fiber and supplies a lift of minerals like iron and zinc. The jaggery comprises antioxidants and vitamins like calcium and potassium. Ghee gives a bunch of useful fatty acids in comparison with common butter or oils.
Kobbari Mithai (Dry Coconut Burfi)
A melt-in-your-mouth conventional Indian candy made with dried coconut, jaggery, ghee, and fragrant spices like cardamom and poppy seeds. It is an irresistible deal with that is straightforward to make at dwelling.
Elements
- 1 cup Dry Coconut (Cobri/Kobbari, shredded)
- 1/2 tsp Butter – 1/2 tsp unsalted
- 1 cup Jaggery – 1 cup grated
- 1/2 cup Water – 1/2 cup
- 1/2 tsp Cardamom Powder – 1/2 tsp
- 1 1/2 to 2 tbsp White Poppy Seeds – 1 1/2 to 2 tblsp
- 1/4 cup Cashew Nuts (damaged)
- 3 tsp Ghee
- Salt (a small pinch)
Directions
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Evenly toast the poppy seeds and cashew nut individually and preserve apart.
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Dissolve the jaggery in water and pressure effectively, squeezing out all of the jaggery water.
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Switch to a pan and place it over medium flame.
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Simmer till it’s lowered to a skinny syrup, stirring on a regular basis.
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Add the grated coconut and pinch of salt.
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Stir effectively and prepare dinner for a couple of minutes, guaranteeing it doesn’t get burnt.
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Add the cardamom powder, toasted cashew nuts and poppy seeds.
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Stir once more, scraping the perimeters, until the combination is sticky.
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Add ghee and blend effectively.
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Pour this right into a greased plate and permit it to chill.
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Earlier than it cools fully, minimize into desired shapes and go away to chill.
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Retailer it in an hermetic container.
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Continuously Requested Questions
Can I take advantage of common granulated sugar as an alternative of jaggery?
Whereas white sugar can work in a pinch, jaggery offers this mithai its distinct wealthy taste and chewy texture. The depth of taste simply gained’t be the identical with out jaggery’s slight molasses notes.
How do I inform when the jaggery syrup is prepared?
The syrup ought to coat the again of a spoon thickly and type a sticky strand once you let it drip again into the pan. It needs to be thicker than a typical pancake syrup however nonetheless pourable.
My mithai turned out dry and crumbly, what went incorrect?
A couple of issues may trigger this – not simmering the jaggery syrup lengthy sufficient, utilizing outdated dried coconut, or overcooking the coconut combination. Make sure to comply with the simmering directions carefully.
Can I take advantage of contemporary coconut as an alternative of dried?
Recent coconut has an excessive amount of moisture content material. For this recipe, you actually need to make use of dried, shredded coconut (additionally known as copra or kobbari) to get the best chewy, fudge-like texture.
How lengthy does this mithai keep contemporary?
A: Saved correctly in an hermetic container at room temperature, this Kobbari Mithai can final for as much as 2 weeks. The feel might agency up after the primary few days.
