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    Home » Uncategorized

    Last Updated: April 15, 2025 | First Published on: October 11, 2012 by Hari Chandana Ponnaluri

    Kobbari Ragi Burfi Recipe ~ Fresh Coconut and Finger Millet Flour Burfi

    39 shares

    Ingredients:

    Finger Millet Flour / Ragi Flour: 1 cup
    Grated Fresh Coconut: 1 cup
    Powdered Jaggery: 1 and ½ cups
    Melted Ghee:  ½ cup
    Powdered Sugar for dusting the burfis

    Method:

    1. Dry
    roast the finger millet flour until a nice aroma comes out and set aside.

    2. In a
    heavy bottomed vessel, mix the powdered jaggery and water. The amount of water should be just enough to soak the jaggery
    and allow the jaggery to melt

    3. Add the grated coconut and ragi flour to the melted jaggery and mix very well.

    4. Stir continuously and keep on adding
    the ghee little by little.

    5. Cook until the mixture starts to
    leave the sides of wok. Switch off the heat and pour
    the mixture
    into the greased tray. Let it cool down completely and cut into pieces.

    6. Dust the pieces with powdered sugar and store in a airtight container.

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    Comments

    1. Ruchi says

      December 02, 2017 at 9:48 pm

      Is there a way to make it without the ghee?

      Reply
      • Hari Chandana Ponnaluri says

        December 05, 2017 at 4:29 pm

        I guess, you can. but the taste and texture of the burfi won’t be same.

        Reply
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    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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