June 13, 2008

Coconut-Pineapple Burfi, Ricotta-Black Raspberry sweet Paratha!


Coconut and Pineapple Burfi is my contribution to "A Fruit A Month", an event which is started by Maheswari of "Beyond the Usual" blog. Suganya from "Tasty Palettes" is guest hosting this month for AFAM and her fruit of choice is "Coconut". Thanks for hosting Suganya, great choice!:)


Coconut:
A very commonly used and most beloved fruit of every south Indian household is the treasured Coconut. Like Tamarind trees, coconut are also a common site in India, specially in the south and as popular as Tamarind trees. As most of you know, my grandfather has a coconut and Sugarcane farm near Mysore. So my memories are firmly embedded in eating coconut burfi/Kobbari Mithai (in Kannada), drinking elaneeru/Coconut water, scarping the tender sweet creamy pulpy insides of a halved coconut as a child, not to mention enjoying juicy sugar cane, Guavas, Mangoes, come every Summer in India in my thatha's house! Those were the days, good times! :)
For more info about the origin of Coconut and it's uses, click here and here!

Coconut-Pineapple Burfi:
Usually, Coconut burfi made with just coconut, sugar syrup and cardamom but I thought I would give a twist and added Pineapple!


How to make Kobbari-Pineapple Mithai!:)


You need:

2 cups of sweetened packaged flaked coconut or fresh grated coconut,
1/2 cup or more sugar (if you use sweetened coconut, it already has sugar, use as much sugar as you want to make burfi)
(or 1-1/2 cups sugar+Pineapple with juice for the syrup, if you use fresh unsweetened coconut)
1/2 cup crushed Pineapple, canned with it's juice,
1 tsp Cardamom powder.
2 tsp ghee (optional but adds to the taste)


A non stick or any pan to pour the Burfi to cool it.
Prepare the pan by spraying some no-stick oil or butter to prevent the burfi from sticking.
To make it:
1. Take a non stick pan, add ghee, Pineapple with it's juice and boil it until you get one thread consistency of the syrup or until candy thermometer shows it has reached 230F.
2. Add all the Cardamom pd and the coconut gratings, keep stirring until you see little whitish spots and the whole leaves the sides of the pan.
3. Pour into the pan, pat gently to make it about 2" high, score 2" by 3" rectangles with a knife and leave it in the fridge to cool.
4. After cutting them, serve at chilled or at room temp.

Note: Adjust the sugar. I always add less to avoid too much sweet in our desserts. These Burfis stay moist and not very firm like Coconut burfi because of the crushed Pineapple but tastes fabulous. It's sweet and tangy at the same time.

One more look!

Have fun!:)

**************************************************************************************************************


Mythreyee of "Paajaka"
blog has started a new event called "Sweet series"
this month. To start with, she has chosen "sweet rotis" which are every Indian kid's dream snack. Well..here is mine for you Myth and for my kids, an American version of sweet Paratha with Ricotta-Black Raspberry preserve and Walnuts. Enjoy!:)

Sweet rotis:
We, who grew up in India, all have some kind of memory of munching or sweet rotis or chapatis our moms made! Mine would be a very simple chapati sprinkled with ghee and sugar and cooked on Tawa until crisp, the only sweet I ate with gusto. I don't have a sweet tooth although I make and bake desserts for the family or events like these. I would rather munch on savory crunchies the whole day!:D

Ricotta-Black Raspberries preserve-Walnuts Paratha!
I just made one Paratha. One of these is enough for 2-4 people like a finger food/dessert, depending on many you can eat! Kids love Ricotta and Raspberry Preserve, but not very crazy about Walnuts but it gives a good crunch.

This is how I made it:

Make Parathas first:
Mix and knead 1 cup of wheat flour/atta or mix 1/2 cup each of wheat flour and plain flour, 1 tsp fine sugar, 1/4 tsp Baking powder and pinch of salt until a soft dough. Cover and rest for an hour.
For filling:
2 tbsp of Black Raspberry preserve or any kind you like,
Mix 3 tbsp of Ricotta cheese with 1 tbsp powdered sugar,
1 tbsp small grained Walnuts/any nuts you like/no nuts at all!
To make the sweet paratha:
Heat a tawa or a non-stick griddle on medume high heat.
1. Divide the dough into 2 equal rounds, roll each of them into to 1/8" thick circles. Cut them to make a perfect circle with a lid.
2. Brush one paratha with preserve leaving a 1/2 " from edges.
3. Drop little mounds of Ricotta on top of the preserve and sprinkle with Walnuts and place the other paratha on top gently. If you brush some water on the edges, it seals firmly.
4. With the edge/tines of a fork, seal the edges all around. Gently pick up and cook on the Tawa on medium heat until it's golden both sides, brush some butter if you like while cooking it.
5. Cool it on the rack, cut into triangles to serve.

A close up!

See you all next week, have a wonderful weekend!:)

74 comments:

FoodieFriend said...

Great!
Looks nice....I must try this on in my kitchen...........Will let you know how the effort goes.........

ServesYouRight said...

This is delightful! Very nicely adapted!

Smita

lakshmi said...

loved the burfi - pass some here please. :)

raspberry inside paratha - i shall never have - my mom has a hard time feeding me poli (she insists i like them) - don't give her ideas like this - please :D

Asha said...

Hi FF, hope you try. Making one thread syrup is little tricky unless you have candy thermometer but doable. Have fun!:))

Thanks Smita. Thought I will give a nice tangy twist to the traditional Kobbari mithai! :))

LOL! L, you don't like Obbattu? I love it but haven't made it here at home in yrs, probably more than 10yrs! Got to try with Kayi payasa!
Burfi was yummy, not very sweet since I used just 1/2 cup sugar, nice moist tangy pieces of Pineaaple when you bite. Try it!:)

Priya said...

Asha, so yummy with that coconut burfi. Well I make it only for Diwali time. Just a little query. I know we always use fresh coconut, wonder if we can use the dry ones which we get in a packet. Any idea?

Sia said...

................................................................
sorry, i donno what to say!!! ricotta-black raspberry paratha left me speechless!!!
and that punjabi fair u posted in FH is simply superb.

Jayashree said...

I can imagine the smell of that burfi....love the idea of adding pineapple.

Vanamala Hebbar said...

Same here asha even i'd made kobri metai....
i loved your twist for burfi...will try it next time.
and paratha is new to me. looks beautiful recipes

Maheswari said...

Loved the burfi.i havne't still made up my mind on what to make for AFAM.Loved the parantha..i love ricotta, will have to try this soon.Seeing AFAM growing this much, makes me proud..:)
BTW, you are one of the few people who spell my name correctly "Maheswari" not "Maheshwari"..I hate that "h" in the middle :D

Happy cook said...

My mom used to make them too when i was young and we kids used to love them, but then just with coconut.
Adding crushed pi,eapple was a great idea.
Parathas with raspberry lookss so delicious. I can imagine bitiing into a piece and the taste from the berries . yumm.

kamala said...

Never made coconut burfi with pineapple..Looks yummy.And the raspberries in Paratha..sounds great.school is going to be over today for my kids Ashaji..Harish has been selected for summer science academy...So busy for another 1 month.Have a nice weekend.

Sagari said...

paratha looks sooooo beautifullll ashaji

Shilpa said...

Coconut and pieapple...that looks like a great combo. Love the rotis too...
Have a good weekend and take care

We are having crazy weather and tornados/storms again :((.

ranji said...

wow asha!!u simply know how to tempt a person :)..a nice twist to the already delicious coconut burfi's...love it...
i wonder how u come up with these delcious recipes..raspberry ricotta paratha sounds wonderful!!!great entries:)

Hetal said...

Both the recipes look yummy....Raspberry in a paratha,unique combination,would definitely love to try it..

Laavanya said...

I love love the idea of adding pineapple - makes for a fabulous combination!
The sweet rotis are fabulous... ricotta raspberry preserve looks delicious and must be great warm.

Pooja V said...

I loved the barfi. I am a cocnut fan so i am off to cooking something. I loved the sweet parathas. COngrats to u n Trisha on the award, wish trisha frm me.

Cham said...

Sweet dishes to end up the weekend is cool. Pineapple barfi reminds pineapple kesari, yum yum :) The second one is nice twist to parotha! Great for kids!
Have a wonderful weekend!

sunita said...

Asha,the paratha looks great...I might nick the idea :-P

Uma said...

barfi looks so sweet, I mean delicious! And the sweet paratha is a great idea Asha! You gave them a nice twist by adding pineapple, ricotta and raspberry! Hat's off! Have a great weekend.

JZ @ Tasty treats said...

the burfi is just awesome!! adding pineapple to the coconut barfi is a great twist!! superb entry, asha!!

Srivalli said...

well..what to say..I don't want to pester you to send this also for the mela!!...:(((...it looks so yummy!

Jaya said...

Lovely and Mouth-watering Asha .
Riccota Raspberry Paratha looks so yum.
hugs and smiles
jaya

Mythreyee said...

Thank you so much for your lovely entry. It's just an amazing combination of sweet stuffing. I like it. Looks so tempting.

Anonymous said...

Hi asha,
I love coconut burfi. how does the paratha taste?

shalini

Maya said...

Wow, pineapple coconut burfi looks just too delicious. The sweet paratha is a superb idea too, would have never thgt of it. It looks so good n colorful..

bee said...

that burfi is genius. it looks awesome!!!!!

Asha said...

I just cam home from 2 kids appointments, sorry for the delay in replying girls!:))

Priya, dry coconut has a different flavor and not much moisture like fresh ones or sweetened coconut. You might want make small quantity and try if you like it. I use swwetned since it's already grated and read to go!:)

Thanks Sia, easy to make, try it. Good snack if you are alone and nobody to share!:D

Jaya, smells fabulous. Coconut and Pineapple, great combo!:)
Might add Strawberries next time!:O

Asha said...

Mala, bet your kid loves Ricotta and preserve paratha, make it. I knew somebody will come out with Kobri mithai for coconut, thought I will make a bit different!:)

LOL! Mahesh, when I call you I use "H", Mysore style and I know your full name spelled without "H", so I always spell Maheswari! Saying Sailaja is hard for me too, always think "Shailaja" as in Kannada!:D
I wouldn't miss AFAM ever unless I am on blog break, might have to miss next one.It's good event. Summer holidays! YAY!

F, my family always make the traditional coconut Mithai too.You knw me, I have to stand away from everybody! Hahaha! Ricotta paratha was fab, bet S loves it!:))

Asha said...

Kamala, Trisha was in science camp too few years back, good for him. I am sure he will enjoy it. He might win $1000 scholarship too for most improved student. Trisha scored high the first time itself, so she didn't get it. Keep him busy, good opportunity to get a certificate. Atleast he will be occupied half the Summer!:)

Thanks Sagari, easy too!:)

Shilpa, great combo indeed.
We have a bit milder weather today. There was smoke drifting half of NC today because of the fire in Rocky Mount, couldn't even breathe for a while.It faded away now. CRAZY!!
Enjoy your weekend, as much as you can anyway!:))

Asha said...

I have no idea Ranji, it just comes to me! I knew someone will make coconut burfi for coconut anyway and then I saw the Pineapple can in the pantry! Hahaha!!

Hope you do try Hetal. Good combo and great for breakfast for kids too before school. You can make them day before and keep in the fridge!:)

Laavanya, best warm when cheese is melting and great chilled too. Kids will love it!:)

Asha said...

I will let her know Pooja, thank you!:))
Can't wait to see all the coconut entries, I love it too!

True Cham! Rava Kesari bhath with Pineapple tastes wonderful. Sweet and tangy, best way to eat! You too, enjoy your weekend!:))

Asha said...

Sunita, ideas are endless with the filling combos inside the parathas, go ahead and nick all you want! Enjoy! :D

Thanks Uma, my mind works in a mysterious way! Hahaha!

JZ, thank you sweetie. Your turn to jazz up the coconut now!:))

Asha said...

Oh my my! Sri, your are like a roti magnet these days girl! :D
Good idea! Go ahead and take the URL and the photo yourself. I am about get off blogging now until Monday!:))

Thank you Jaya. Thought I will make a westernized sweet paratha! Glad you liked it. Enjoy!:)

Myth, we absolutely loved it. It's almost like my Dosti roti but with sweet stuffing.
I just came home and sent you this thru' email with the photo, had to run out for errands in the morning. Enjoy hosting!:))

Asha said...

Shalini, Ricotta itself is a bland cheese, got to mix with some sugar and vanilla if you like, not much but just to make a bit sweet. I used low sugar Raspberry preserve which is not very sweet. It tastes gooey and sweet, warm or chilled!:)

Maya, Raspberry has grand color with the white Ricotta, it turns pinkish, great for kids. Don't add too much jam, it runs when it hits the Tawa!:)

Bee, you are here!! YAY! I heard that my posts are not showing up at TOI too, thought you will miss this and FH as well!:)
Hope you try. I am thinking strawberries and coconut next time!:D

Sukanya Ramkumar said...

Hi....
Coconut burfi looks so good. Perfect. Never tried it with pineapple. Raspberry paratha is so creative. Looks so good. Love the pictures YUM! Loved both the sweet treats....

Madhavi said...

Burfi looks awesome, and those parathas oh lovely entry Asha di. Paratha reminds me my home town, coz there s one bakery which sell fruit paratha. I love their orange and banana delight. Lovely recipes!!!

Kalai said...

Love the idea of pineapple and coconut, Ashakka!! Burfi looks phenomenal. Sweet paratha sounds like great fusion fare. :)

Meeta said...

burfi certainly looks delish. I love the pineapple coco combo!

Asha said...

Hope you try Sukanya. Paratha is easy, can use chapati dough to make it too!:)

Don't give me more ideas now Madhavi! ;D
Banana and Orange sounds fabulous, no limit for imagination, is there?:)

Hi Kalai, great to see you again. Yeah, fusion fits very nicely too. Don't say it loudly, somebody will come up with that event as well! Ahh..!!:D

Anonymous said...

thank you.

shalini

Asha said...

Thanks Meeta. I love the sweet and tangy taste of that Burfi, worked out great!:)

Asha said...

You are welcome Shalini! Enjoy the weekend!:)

TBC said...

I've made coconut-pineapple muffins, so I can imagine how good the combination would be in a burfi.:)

Suma Rajesh said...

great...so u can have 2 flavour in one bite ie coconut plus pinapple which is my fav fruite....good idea...and also ur sweet roti ..khya baat hai...

sowmya said...

wow..adding pineapple to coconut burfi is superb idea ..loved the parathas as well..am going to try them..

FoodieFriend said...

Hi Asha,

Thanks for visiting my adobe...
Have a great weekend ahead!

Purnima said...

Hey Asha, thats kahani mein twist..wonderful..whos ever heard of kobbari burfi wt ananas n paratha with raspberry+ricotta?? Oohhh..i love the burfi n paratha too..know what u mean, it must be heavy on tummy! Here R.cheese is gold, can try wt moz. cheese though, also hv wild berries+rasp. preserve wt me..hmmm good idea..hv a fab. wkend!! (shall b in india for two months ...wd b back by aug end..c u then..wd miss many lovely posts! :( yet vac. is needed :D )

Asha said...

TBC, that's true. Makes a great Muffin combo too. I had made Coconut Mango burfi before, Pineapple is a great addition!:)

Suma, thanks. Coconut is everybody's favorite it seems. Enjoy!:)

Soumya, have fun. They are really good. Specially for kids, paratha is yummy!:)

Asha said...

Hi FF, I always encourage new bloggers. Have fun and do visit here or at Foodie's Hope when you can. Enjoy blogging!:)

Purnima, burfi in Paratha is wonderful too, don't give me new ideas! Hahaha!
have a wonderful vacation in India. I am off blogging too in 3 weeks, will be back at the end of August as well. you won't miss much. Have fun, see you in August. Hugs to you!:)

Purnima said...

Asha, am sure u will enjoy ur vacation! I had to put the yogurt pie on hold for sometime (elder kid is unwell, younger one has cold!) Take care..wd c u (in comments section!! ) in two months..time flies! Yeah, n being a bit lazy, if it were me, wd hv stuffed the chapati dough wt the burfi..:D two events in one shot..heee

Rachel said...

Wow the burfis look good...we make the pink version of it :)

When I read the post title of the sweet rotis...I expected you to use coconut again (for no reason)..I was surprised by the choice of raspberries and cheese...yumm!!1

Preetam said...

Hi Asha,

Thanks!

FoodieFriend said...

Thats Asha!

Swati Raman Garg said...

wow what a twist asha di... how do u come with such new ideas...
and the parathas left me awestruck...
u r amazing...

Meera said...

I love coconut barfi. Mom makes it too. but adding pineapple flavor is a great idea. & ricotta black raspberry paratha sounds 7 looks out of this world. You are so creative.
When I clicked on the link at TOI, it kept taking me to Foodie's hope & not to aroma.

Nags said...

sweet parathas! oh my god, what will u come up with next? lovely recipe :)

Raaga said...

I love the paratha :-) I think I'll use your idea for the next party we host :-)
Any substitutes for ricotta cheese? Very expensive here.

Jyothsna said...

Both are yummy!!!! Adding pineapple is so lovely. In Bombay my MIL buys coconut barfi from Chandu's which are unbeatably soft and fresh. I'll make one paratha to try....can't resist ( I'm supposedly off from sweets :D)

Asha said...

Purni, so sorry about kids, that too right before you are ready to go to India,, but they will get good care in India with ajji, thatha!:)
I will see you later, have safe flight. Hugs to you! Don't worry about blogging, enjoy! :))

Haha! Rachel, we Southies tend to use coconut everywhere, don't blame ya!;D
I love Ricotta flavor, love Cheese cakes with it too!:)

You are welcome Preetam, hope you try!:)

Asha said...

Yes madam, that's me! Hehe! Thanks FF!:)

Thank you little behna! New twists and turns everywhere and anytime, that's me Swati! ;D

Meera, what you combine with coconut is endless! Can you imagine Strawberries in it? What a colorful dish would that be!
TOI is not working properly, I wouldn't rely on it at all. That's why I have my own blogroll!
Here at Aroma I usually post on Monday and Friday and at FH, just one on every Wednesday.
I will mail you later!:)

Asha said...

Hi Nagu, good to see you. I don't know what will I come up with next, waiting for the next light bulb to go on! Hahaha. Enjoy!:))

Raaga, sweet paratha wedges are great finger food for parties and these burfis can be rolled into marble sized balls with toothpicks to serve at parties!
Ricotta is similar to Khoya or grated Paneer, make it a bit sweeter and add essence. If you are using very sweet Jam, you can skip sugar in cheese.Don't overload with filling, it oozes out when cooking the parathas. Have fun!:))

J, if you use sugar free or low sugar Jam, cheese without sugar, you will be fine eating this even if you are dieting!:)
Yeah, I like a bit softer Burfi too. Some sweetmarts make it so firm (too much sugar), you have to bite those hard to eat. You can make these into round balls too!

Raaga said...

I'll use khoya :-) I think it will make a great dessert with vanilla ice cream. What say?

Asha said...

Absolutely! Will be delicious with Ice Cream. Mini Burfi balls on IC would be great too!:)

Sireesha said...

Coconut and pineapple...that looks like a great combo.

Jyothsna said...

I'm not dieting, but I'll surely die-eating!:D I'm only trying to reduce my daily intake of white sugar like less sugar in tea n coffee. I've made coconut ladoos using milkmaid....they are so soft and easy to make.

n33ma said...

Wow that so good,I think I like your version better.

Sailaja said...

You are too good Asha. I just loved your recipes and pictures. After I saw your comment in my blog I was amazed that what a coincidence of sending same kind of sweet to AFAM with different sweetners :).
I liked your idea of adding pineapple to the flavor. I will definately try your version next time

Asha said...

They tastes great together Sireesha!:))

J, good for you. Reducing the amount is way better than "dieting" and "binge eating". I do the same too, cut a bit of sugar or fat in anything, I don't like too sweet desserts anyway!:)

Asha said...

Neema, this is just one of the variation, can cook in so many ways. Coconut Burfi always tastes great!:)

Sailaja, I knew somebody would make Coconut Burfi for AFAM, it's such a well known sweet, I gave it a nice twist to be different.Hope you try!:)

arunshanbhag.com said...

OMG! I WANT THAT!

M just made coconut barfi with jaggery and cardamon; but a great idea to add the pineapple - and we always have a can lying around!

Thanks for inspiring us;

and yes, will have to run further
:-)

Asha said...

Hahaha! Running is always there as a last resort, let's enjoy some Coconut-Pineapple burfi first! ;D

Annie said...

Having coconut oil is just about the most clever health precautions recommended with plenty of professionals. For this reason coconut oil is actually advisable to restore various other cooking food oil in your cooking area, serving to design your food preparation healthy and extra exclusive.

Asha said...

We grew up using coconut oil to condition our hair back in India, Annie. Some parts of India even use this oil in cooking as well. Enjoy! :)