Fresh Coconut and Jaggery Barfi. This is a great combination of fresh coconut and jaggery. This can be served during upvas. Instead of sugar, I tried this with jaggery and it turned out well.
Flatten it with your palm or.
Coconut: Fresh or frozen coconut tastes best in a burfi as it is more flavorful.
Add cardamom powder and cook stirring until aromatic.
You can cook Fresh Coconut and Jaggery Barfi using 5 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Fresh Coconut and Jaggery Barfi
- You need 2 cups of finely crushed fresh coconut.
- It's 2 cups of grated jaggery.
- It's 1/2 tsp of cardamom powder.
- It's of Little ghee for greasing.
- Prepare 1 tbsp. of ghee.
I have a similar recipe to make coconut ladoos here using jaggery and coconut ladoo. How to make coconut barfi by D passionate chef. Generally Freshly grated coconut makes better coconut burfi. so to still get better tasting barfi, I soaked the desiccated coconut in warm milk for about an hour. The coconut absorbs the milk and the texture does to some extent becomes like fresh coconut.
Fresh Coconut and Jaggery Barfi step by step
- Heat ghee in a non-stick kadhai, add the coconut and saute for a minute stirring continuously. Add jaggery, cardamom powder and sugar and cook till thick. Grease a plate with a little ghee and put the mixture into it. Flatten it with your palm or with a back of the spoon and let it cool. Cut into desired shape and enjoy!.
To begin making the Coconut Jaggery Burfi recipe, add ghee, grease a plate and keep aside. Take coconut and jaggery in a pan and cook on medium flame stirring with ladle. Coconut jaggery burfi is simple and easy to make with few ingredients. It can be served as a dessert after your festive meal. This is a great combination of fresh coconut and jaggery.
