Coconut Jaggery Burfi Recipe

Healthy and Delicious burfi made with coconut and jaggery on special occasions and festivals. You can prepare Coconut barfi using jaggery in under 20 minutes.

I was looking for a healthy and easy dessert recipe to make this Diwali and share it with my friends. Then I came across this recipe from Skinny Recipes and tried the same 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 have added the toasted coconut into the jaggery syrup in this recipe and then cooked it further. Alternately, you can add powdered jaggery and fresh 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.

Coconut Barfi Recipe Ingredients

1. 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.
2. Jaggery: I have used organic powdered jaggery.
3. Ghee: Use good quality ghee. You may also use neutral vegetable oil if you are a vegan.
4. Cardamom: I have used cardamom powder.
5. Nuts: I have used cashews, almonds, and pistachios for garnishing.

How to Make Coconut Jaggery Burfi

Either grease a tray with ghee or line a 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 and roast on low flame until golden brown. Transfer to a plate and keep aside.

In the same pan, add powdered jaggery, and 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 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, 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.

Tips & Variations

1. Use freshly grated coconut for more juicy coconut jaggery barfi. However, it can also be prepared with frozen coconut or desiccated coconut.
2. You can also add powdered jaggery along with coconut and cook on medium-low flame, stirring continuously till the mixture starts coming together, leaving the sides of the pan.
3. Prepare the coconut barfi/burfi on low to medium flame to avoid burning the burfi mixture.
4. Do not overcook coconut jaggery mixture, it will result in hard burfis.
5. 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 Dessert Recipes

• Instant Coconut Ladoo
• Badam Halwa using Almond flour
• Carrot Kheer
• Milk Powder Burfi
• Semiya Payasam (Vermicelli Kheer)
• Makhana Kheer
• Chana Dal Payasam
• Rava Ladoo

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