- INGREDIENTS USED TO MAKE COCONUT BARFI OR NARIYAL BURFI OR SOYI KHADI 1 1/2 cup Grated Coconut (I use freshly grated coconut. You can even use dry or frozen grated coconut) 1 cup Jaggery (Gur, chikki jaggery, or Anta god) HOW TO MAKE COCONUT BARFI? NARIYAL KI BURFI BANANE KI VIDHI? In a pan on medium to medium-low heat, add jaggery and coconut, and keep stirring the mixture. It changes its color from light brown to dark brown in few minutes. Please see that you keep stirring the mixture during the entire process to avoid it from burning at the bottom and for even cooking. The mixture becomes thick, excess moisture evaporates and starts leaving the base. For a softer barfi, remove it at this stage. For a perfect melt-in-mouth barfi, cook for additional 1 or 2 minutes. For a barfi with a toffee-like texture, cook further for 3 to 4 minutes (mixture becomes harder to stir) Spread this mixture on parchment paper or a plate (thali) greased with ghee or butter and flatten it with the back of a ladle and let it cool for few minutes. Cut into the desired shapes and enjoy.
