coconut burfi recipe with jaggery | coconut barfi with jaggery | jaggery barfi

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coconut burfi recipe with jaggery | coconut barfi with jaggery | jaggery barfi with detailed photo and video recipe. basically a healthy alternative to the popular barfi recipe made with coconut and jaggery. it is also an extended and coloured version of the popular white coconut barfi where sugar is replaced with jaggery. this barfi dessert can be an ideal option for any small scaled party or celebration feast if not for a mega party or for any type of festival celebration.
coconut burfi recipe with jaggery


coconut burfi recipe with jaggery | coconut barfi with jaggery | jaggery barfi with step by step photo and video recipe. barfi recipes are one of the popular and sought indian sweet recipes for almost all occasions. it is known for its taste and texture which is generally derived from the white sugar crystals which can have health implications. this can be mitigated with other healthy alternatives and jaggery based sweets like the coconut burfi recipe with jaggery is one such healthy option.

i have posted quite a few sweets recipes till now and particularly many barfi recipes. these are mainly prepared with sugar which makes it an ideal sweet but, may not be ideal from a health perspective. sugar is prepared with a chemical substance which makes it tasty but certainly not good for your body. hence an alternative is heavily recommended and jaggery can be a good solution. this barfi recipe is one such healthy alternative that closely resembles the pooran or hoorna from modak or poli. having said that you may use the combination of sugar and jaggery which would make it more tasty and ideal shaped barfi.

coconut barfi with jaggery

furthermore, some more additional tips, suggestions and variants to the coconut barfi with jaggery. firstly, i would heavily recommend using fresh coconut grate for this recipe. as matter of fact, i would always recommend using fresh coconut grate for any pooran stuffing. but i have used desiccated coconut as i did not have access to a fresh one. secondly, there are different types of jaggery out in the market and the dark ones are best for this recipe. it is not only sweet in taste but also helps to give you a dark colour to the barfi. lastly, the texture of this sweet is moist and may not turn hard or brittle like sugar-based sweets.


finally, i request you to check my other related indian sweets recipes collection with this post of coconut burfi recipe with jaggery. it mainly includes my other related recipes like kalakand sweet, peanut burfi, icecream barfi, kaju katli, besan ladoo, mohanthal, kozhukattai, puran poli, rava modak, poornam boorelu. further to these i would also like to add some more additional recipe categories like,

coconut burfi with jaggery video recipe:

recipe card for coconut burfi with jaggery recipe:

coconut burfi recipe with jaggery

coconut burfi recipe with jaggery | coconut barfi with jaggery | jaggery barfi

HEBBARS KITCHEN
easy coconut burfi recipe with jaggery | coconut barfi with jaggery | jaggery barfi
5 from 10 votes
Prep Time 10 mins
Cook Time 50 mins
Resting Time 2 hrs
Total Time 3 hrs
Course sweet
Cuisine south indian
Servings 21 pieces
Calories 188 kcal


Ingredients
 

for burfi:

  • 4 cup coconut (grated)
  • 2 tbsp ghee
  • cup jaggery
  • ½ tsp cardamom powder
  • 1 tsp ghee

for instant mawa or khova:

  • 1 tsp ghee
  • ¼ cup milk
  • ½ cup milk powder

Instructions
 

  • firstly, in a mixer jar take 4 cup of coconut and blend to a coarse paste. keep aside.
  • in a large kadai heat 2 tbsp ghee and add ground coconut.
  • saute for 2 minutes or until coconut turns aromatic. make sure not to brown the coconut.
  • now add 2½ cup jaggery and mix well.
  • keep cooking until the jaggery melts and combines well.
  • to prepare the mawa, in a pan heat 1 tsp ghee and add ¼ cup milk.
  • also, add ½ cup milk powder and mix well.
  • stir and cook until the mixture starts to separate the pan.
  • instant mawa is ready, transfer the mawa to the coconut jaggery mixture.
  • continue to cook till the mixture starts to hold the shape.
  • now add ½ tsp cardamom powder and 1 tsp ghee.
  • mix well making sure everything is well combined.
  • transfer the mixture to the tray lined with baking paper.
  • press and level up and rest for 2 hours or sets completely.
  • after 2 hours, unmould the burfi and cut it into pieces.
  • finally, the coconut burfi with jaggery recipe tastes great for a week when stored in the refrigerator.

Nutrition

Calories: 188kcalCarbohydrates: 28gProtein: 1gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 16mgPotassium: 99mgFiber: 1gSugar: 26gVitamin A: 33IUVitamin C: 1mgCalcium: 41mgIron: 1mg


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how to make coconut barfi with jaggery with step by step photo:

  1. firstly, in a mixer jar take 4 cup of coconut and blend to a coarse paste. keep aside.
  2. in a large kadai heat 2 tbsp ghee and add ground coconut.
  3. saute for 2 minutes or until coconut turns aromatic. make sure not to brown the coconut.
  4. now add 2½ cup jaggery and mix well.
  5. keep cooking until the jaggery melts and combines well.
  6. to prepare the mawa, in a pan heat 1 tsp ghee and add ¼ cup milk.
  7. also, add ½ cup milk powder and mix well.

  8. stir and cook until the mixture starts to separate the pan.
  9. instant mawa is ready, transfer the mawa to the coconut jaggery mixture.
  10. continue to cook till the mixture starts to hold the shape.
  11. now add ½ tsp cardamom powder and 1 tsp ghee.
  12. mix well making sure everything is well combined.
  13. transfer the mixture to the tray lined with baking paper.
  14. press and level up and rest for 2 hours or sets completely.
  15. after 2 hours, unmould the burfi and cut it into pieces.
  16. finally, the coconut burfi with jaggery recipe tastes great for a week when stored in the refrigerator.
    coconut barfi with jaggery

notes:

  • firstly, adding khova is optional, however, it enhances the flavour of burfi.
  • also, keep cooking until the mixture starts to hold the shape and separates from the pan. else the burfi will be sticky and not set.
  • additionally, if you are using desiccated coconut, then soak in warm milk for at least 15 minutes.
  • finally, coconut burfi with jaggery recipe tastes great when homemade ghee is used.

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