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coconut burfi recipe with jaggery
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4 from 2 votes

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

easy coconut burfi recipe with jaggery | coconut barfi with jaggery | jaggery barfi
Course sweet
Cuisine south indian
Keyword coconut burfi recipe with jaggery
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours
Servings 21 pieces
Calories 188kcal
Author HEBBARS KITCHEN

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: 188kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 16mg | Potassium: 99mg | Fiber: 1g | Sugar: 26g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg