- Either grease a tray with ghee or line tray with parchment/butter paper. Set aside. Heat ghee in a heavy bottom pan, add the chopped nuts and lightly roast them.
- Then add freshly grated coconut, roast on low flame till it turns light golden brown. Transfer to a plate and keep aside.
- In the same pan add powdered jaggery, water, and boil till you get sticky consistency. You don't need 1 string consistency for this recipe.
- Then add roasted coconut and nuts to the jaggery mixture along with cardamom powder.
- Mix well and cook for 2-3 minutes on low flame till the mixture starts coming together leaving sides of the pan. Switch of the heat otherwise burfi will be chewy.
- Transfer the burfi mixture to the greased tray. Spread and press them gently down with a spoon evenly. Garnish with chopped pistachios if needed and let them cool a bit.
- Cut into desired shape when its warm and enjoy!
A healthy sweet which replaces sugar with jaggery
Coconut Jaggery Barfi
#Jaggeried
By Prachi Nahar
Jan, 6th
668
Servings
4 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- ½ cup fresh coconut tightly packed
- ½ cup organic jaggery
- ¼ cup water
- 1 tablespoon ghee
- ⅛ cup cashews and almonds chopped
- ¼ teaspoon cardamom powder
Instructions
Notes/Tips
Stays for a long time
