Traditional and good old sweets are the best and easy ways to celebrate festivals. Even if you do not have experience making these sweets, you will find a lot of guidance and inspiration around you to make them. Kobbri mithai definitely belongs to that category.
Kobbri mithai is nothing but coconut/nariyal barfi (for my non-kannada friends and readers!) It uses only a few ingredients but the consistency is very very important.
Use fresh, moist coconut and use the white grated coconut part. You will end up with flavourful melt-in-the-mouth textured sweet. Do not worry if you do not get the consistency right the first time, it will still be nice. But do try making this wonderful sweet for upcoming festivals.
I have had some failures in consistency when I started making kobbri mithai. But once you get a grip they are easy to make and so tasty. These sweets are good for distribution and making them in big numbers is also easy. Of course you have to have a nominated coconut grating person 🙂
Try other traditional sweets from FOI like gasa-gase payasa, haalbai, haal kesari, tambittu, shenga unde etc…
- 1½ Cups grated fresh coconut
- ¾ Cup sugar
- 1 Tbsp milk
- 1 Tsp milk powder
- 2 Tsp ghee
- 1 Tsp coconut oil(optional)
- 8 elaichi
- Pulse grated coconut 2-3 times till it is lightly coarse. Do not make a paste
- Heat ghee and coconut oil in a heavy bottomed pan
- Add coconut mixture
- Add sugar and mix well
- Next add milk powder, this gives the whiteness and mix well
- Pour a tbsp of milk and mix well
- Keep mixing well
- Sugar will melt and it starts to combine with the mixture
- Add powdered elaichi and mix well
- Once it nearly becomes a lump, test by pressing a small piece on your palm
- It should be lightly dry but still moist
- Pour mixture to greased plate, pat with spatula
- Once it cools and before it dries out, cut barfis
Do not add too much milk, 1 Tbsp is enough to get the mixture started, coconut will have enough moisture on its own
Addition of milk powder makes barfis white and absorbs excess moisture
Kobbri Mithai Stepwise:
Pulse grated coconut 2-3 times till it is lightly coarse. Do not make a paste
Heat ghee and coconut oil in a heavy bottomed pan
Add coconut mixture
Add sugar and mix well
Next add milk powder, this gives the whiteness and mix well
Pour a tbsp of milk and mix well
Keep mixing well
Sugar will melt and it starts to combine with the mixture
Add powdered elaichi and mix well
Once it nearly becomes a lump, test by pressing a small piece on your palm
It should be lightly dry but still moist
Pour mixture to greased plate, pat with spatula
Once it cools and before it dries out, cut barfis
Serve tasty kobbri mithai
