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Coconut Jaggery Barfi
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 25 min
- Yield
- 40.00 pieces, serving(s)
Categories
- Dessert
Cuisine
- Indian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Nuts — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 40. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Coconut Jaggery Barfi brings together 3 tablespoons cashew nuts, chopped, 2 cups jaggery, crumbled, 2 cups unsweetened dried shredded coconut in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 40 servings.
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Ingredients
- 3 tablespoons cashew nuts, chopped
- 2 cups jaggery, crumbled
- 2 cups unsweetened dried shredded coconut
- 1/4 cup milk
- 1/2 cup ghee
- 1 teaspoon cardamom
- 1/2 teaspoon salt
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Instructions
In a small pan, toast the cashews in a tsp of the ghee. Set aside.
In a medium saucepan (low heat) cook jaggery and coconut until blended being watchful that the coconut does not burn.
Add milk and stir 'til well blended.
Add the rest of the ghee, cardamom, salt, and nuts.
Cook stirring frequently 'til mixture is slightly pliable and begins to pull away from the sides of the pan.
Spread in a greased pan and refrigerate 'til firm or overnight.
Remove from pan (place bottom of pan in hot water a minute).
On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.
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