Subscribe to RSSCoconut burfi (soyi khadi or coconut vadi)
Soyi(coconut) khadi(burfi) is famous sweet dish at our native. It is prepared either with jaggery or sugar. Anu requested me for this recipe. This is the easiest of all coconut burfis. She even sent me the recipe, I am yet to try it out. So I thought of posting my mom’s recipe of this dish. I think this is the perfect dish for the row of festivals that have started in India (may be best dish for ‘Raksha bandhan‘ which is tomorrow).
Ingredients:
Grated coconut(fresh or forzen) 1 cup
Sugar 1 cup
Cardamom powder 1/4 tea spn
Ghee 1 tea spn
Method:
If there are big strands in the grated coconut, grind it a bit (without water). Do not make paste, just make sure the coconut is in fine strands.
Heat a heavy bottomed pan, add sugar and coconut. Keep mixing it. After sometime, the sugar will melt and becomes syrup. Add cardamom powder just before the mixture dries up. Keep cooking till the coconut becomes dry again.
Grease a rolling board or plate with ghee. Pour the mixture and spread it with rolling pin so that the thickness is around 2-3″. (While rolling, you might feel it very dry, but apply some force and try to bind it together with hand or rolling pin. Once it is cooled, it keeps the shape because of the sugar syrup). Leave it for cooling for around 10mins. Then cut them into desired shape.
After it reaches room temperature (say after around 30mins or so), carefully remove the pieces and press the ends to the rolling board to make sure even ends. Store in a airtight container. Remains good for more than 15days.Preparation time : 20mins
Hi shilpa,
August 8th, 2006 at 8:23 amI have never tried coconut burfi before.I am in a doubt whether it will become good.This seems to be an easy recipe.I will try it for sure.Actually I am regular visitor of your blog. you have a very nice blog and recipes.
Hi Shilpa ….My mom adds sayi to this and mixes with sugar and keeps for 15 min. The rest is the same. They are quite soft and porus to eat. Must try without sayi. Thanks for sharing.
August 8th, 2006 at 8:35 amHi Shilpa,
I have to try this recipe of urs my friend in canada use to make this same as urs, It really taste cool, Thanks for sharing this.
August 8th, 2006 at 9:18 amHey,
coconut burfi looks so mouthwatering.
I shall sure try this receipe and will let u know.
Once i googled the receipe for it and finally got a chance to make it and shuld tell u that it was an absolutely flop.Ur receipe is so simple, i went on pouring some milk and what not ..hahah…
And then baked it too…..to make it hard…hahha
Thanks for sharing
August 8th, 2006 at 11:05 amManjusha
Hi Shilpa, nice to see that you are posting all my favourite recipes..Thanks for sharing this, i love the burfi’s and also the Sevai, we call them as idiappam.Thanks once again for all those lovely recipes..
August 8th, 2006 at 2:19 pmDelicious coconut burfi. Thanks for sharing this recipe.
August 8th, 2006 at 3:55 pmHi Shilpa,
August 8th, 2006 at 5:19 pmCoconut burfi looks yummy.
I love this always.Photo is perfect
Thanks for sharing.
vineela
We Keralites and Konkanis can never get tired of eating coconut in any form!! I too had posted a slightly different recipe called Thengapak long back…I do make this variety too but we call it ‘Thenga barfi and u call it Soyi Khadi…Isnt it interesting to learn how cultures merge…Shilpa u have an amazing collection of recipes many of which are in my to do list…thanx a lot dear…
August 9th, 2006 at 4:35 amShilpa
August 9th, 2006 at 6:59 amWe also make the same sweet, its known as kobbari louju.
Thanks all for the lovely comments. All your comments and feedbacks mean a lot to me. Thanks again and keep visiting :).
August 9th, 2006 at 7:20 amShynee, Even I am amazed to see the similarity between Konkani and Malyalee cooking. I didn’t know its so similar.
YUM ,YUM, …every time I visit your site…….I am awestuck with your drool worthy pictures and recipes….guess, you deserve the top slot in the bloggers list…:)
August 9th, 2006 at 7:40 pmHi Shipla,
This is one of my favorite sweets
Looks easy and mouth watering..
Will try it out today
I am regular visitor of your site.. you have a very good collection of recepies
Keep posting
November 14th, 2006 at 7:37 pmI am feeling nostalgic. My grandfather was expert in making Kobbari mithai. My mom makes them very well too. If themitai comes out very white then the consistency is good (my grandfather told me). You can add few things to make it more novel.
Soak a handful of almonds, remove the skin and grind them, add to the coconut. This tastes very good. The other novelty I tasted was adding fresh mango pulp to coconut. This brings unique taste and ofcourse wonderful aroma.
November 22nd, 2006 at 1:20 pmHey Shilpa …. i tried making the burfi but somehow the mixture became too dry and did not bind together… i used 1 cup grated coconut and 1 cup powdered sugar… do i take out the mixture from the pan when it is still a little moist so that it retains shape after cooling? Please tell me what could have gone wrong… thanks
March 28th, 2007 at 11:37 amNeetu, yes you have to stop cooking just before it gets very dry. It should be easily spreadable.
March 28th, 2007 at 5:33 pmhi shilpa.. great site.. this is the first time i happened to see this while i was searching for the recipe of khobra paak. My husband’s aajji used to make them and he wants me to make some for his birthday which comes up next week. The recipe sure looks easy. I am sure I will be hooked on to your site for all the typical konkani ajji’s and aayi’s recipes…thanks.
September 5th, 2007 at 8:41 pmHi
Tumha Sarvana Diwalichya Hardik Subhechaa
Mee New Zealand Madhe rahate….ithe aalya pasun gharcha jevan aani aayi banavte tase pakwanna khaichi khup ichha asaichi…
googla surf karta karta …aayi’s receipies disla aani janu kahi majha gharach majhya lap top war aala….
aatach laxmi poojanachia naral utravun , khobra vadi karaicha tharavle….khara saangu mala mahit hota hyachi receipie mala ithe milel…
aaj pahilyanda try karte aahe….hopefully bari hoil….
thanks for such a wonderful site…
Regards
November 11th, 2007 at 1:29 amsamita
Dear Madam,
Can you sent me the receipe for choclate burfi & Maharashtrain Bajlali Chakali
December 21st, 2007 at 2:58 amhi friends
January 9th, 2008 at 4:26 ammy mother is expert in making Coconut Brafi
there are some ways of adding value to this sweet
Add boiled and well mashed potato while heating coconut,sugar and milk,that helps in making Vadi soft
Grated carrot,mango pulp can be added in the same process to make Carrot barfi or Mango-Coconut Barfi
i have tested one more type though i have not prepared it on my own,Thin Poha(the one used for Maharashtrian Chivda)should be roasted slightly and put grated cocnut and poha in mixie and follow the same procedure for coconut barfi
N’Joy
Hi Shilpa,
I have one suggestion..Whenver we are searching for any old recipes…When we click on any menu in the recipe index, it shows only 3 recipes at a time according to date & previous entries & next entries..So one can’t see all the recipes at one time…
Can u please modify it to a sort of index so that we can see all the listed recipes at one time?..It will be easy …
I hope you don’t mind..Just a friendly suggestion…Bcoz 2day, I had to search for coconut burfi..
Deepa
January 20th, 2008 at 10:15 pmShilpa: Yes Deepa, we are aware of this. It recently got changed because we were trying to solve some issues with the site. We will be putting the old thing(with all the recipes listing) soon.
Hi Shilpa,
March 30th, 2008 at 2:27 amThanks for your recipe. It is similar to my mom’s recipe.
Hello I couldnt find recipe for Handwa and sindhi Karhi. Could you add these on to your website or email them to me.many thanks. Sonya
June 18th, 2008 at 4:05 amHi shilpa,
September 8th, 2008 at 4:40 amcan this burfi be prepared with desicated coconut. pls let me know the proportions.
thanks,
gheetha
YOUR RECEPIE IS GREAT.I HAVE TRIED IT AT HOME,FANTASTIC !
October 28th, 2008 at 5:41 amHEY, THNKS 4 HAVING SHARING THIS WONDERFUL RECEIPE !
Delicious coconut burfi. this is great recepi……it’s helped me a lot..
October 29th, 2008 at 2:16 pmHi shilpa, u have given an easy receipe however instead of sugar we can use sweetened condensed milk which reduces the time for cooking. for 4cups of dry powdered cocunt powder use one 14oz sweetened condensed milk tin which we get it for $1.65. The whole process doesnt take more than 10min. Tastes really gud.
November 2nd, 2008 at 7:21 pm