A healthy and delicious burfi made with coconut and jaggery, perfect for special occasions and festivals. You can prepare coconut barfi with jaggery in under 20 minutes!
I was looking for a healthy and easy dessert recipe to make this Diwali, along with poha chivda and maddur vada, to share with my friends. Then I came across the Coconut Jaggery Barfi recipe from Skinny Recipes and tried it at home. It turned out delicious and was loved by most of my friends, as it was a perfect recipe for those who wanted to avoid white sugar.
Coconut Barfi is also known as Nariyal burfi in Hindi, Tenginakayi burfi (kayi burfi) in Kannada, and Soyi khadi in Konkani. This jaggery coconut burfi is healthier than the traditional coconut burfi made with refined white sugar.
We added the toasted fresh coconut into the jaggery syrup and then cooked it further. Alternately, you can add powdered jaggery, and toasted coconut and cook on medium-low flame, stirring continuously till the mixture starts coming together, leaving the sides of the pan. The texture of the barfis will vary slightly in both methods. You may also like my easy coconut laddo with condensed milk and milk powder burfi recipe.
Coconut Barfi Recipe Ingredients
- Coconut: I have used freshly grated coconut. You may also use frozen or desiccated coconut. If you are using desiccated coconut, then soak ½ cup of desiccated coconut with 2 tablespoons of milk (or water) for 30 minutes before making barfi.
- Jaggery: I used organic powdered jaggery.
- Ghee: Use good quality homemade ghee. You may also use neutral vegetable oil if you are a vegan.
- Cardamom: I have used cardamom powder.
- Nuts: I have used cashews, almonds, and pistachios for garnishing.
How to Make Coconut Jaggery Burfi
Either grease a tray with some ghee or line a tray with parchment/butter paper. Set aside.
Heat 1 tablespoon of ghee in a heavy bottom pan, add 2 tablespoons of chopped nuts (I used cashews and almonds), and lightly roast them.
Then add ½ cup of freshly grated coconut and roast on low flame until golden brown. Transfer to a plate and keep aside.
In the same pan, add ½ cup organic powdered jaggery, and ¼ cup water, and boil till you get a sticky consistency. You don't need a one-string consistency for this recipe.
Then, add roasted coconut and nuts to the jaggery mixture along with ¼ teaspoon of cardamom powder.
Mix well and cook for 2-3 minutes on low flame till the mixture starts coming together, leaving the sides of the pan. Switch off the heat; otherwise, the 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 the desired shape when it's warm, and enjoy!
Serve coconut barfi with jaggery for your next potluck or festival.
Expert Tips
- Use freshly grated coconut for more juicy coconut jaggery barfi. However, it can also be prepared with frozen coconut or desiccated coconut.
- Prepare the coconut barfi on low to medium flame to avoid burning the burfi mixture.
- Do not overcook the coconut jaggery mixture; it will result in hard burfis.
- Adjust the amount of jaggery according to your preference.
Storage Suggestions
It stays good for seven days at room temperature and up to 2 weeks when refrigerated in an air-tight container.
More Indian Sweet Recipes
Coconut Jaggery Burfi
Ingredients
- ½ cup fresh coconut tightly packed
- ½ cup organic jaggery
- ¼ cup water
- 1 tablespoon ghee
- 2 tablespoons cup cashews and almonds chopped
- ¼ teaspoon cardamom powder
Instructions
- 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!
- Serve Coconut Barfi with jaggery for you next potluck or festival.
Notes
- Use freshly grated coconut for more juicy coconut jaggery barfi. However, it can also be prepared with frozen coconut or desiccated coconut.
- Prepare the coconut barfi/burfi on low to medium flame to avoid burning the burfi mixture.
- Do not overcook the coconut jaggery mixture; it will result in hard burfis.
- Adjust the amount of jaggery according to your preference.
Nutrition
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Sumat Kumar Sisodia
Very very good healthy and tasty coconut jaggery Barfi.
Bhavana Patil
Hi Sumat, thank you so much for your feedback, i am glad you liked it.