Coconut Jaggery Burfi

5 from 3 votes

Healthy and Delicious burfis made with coconut and jaggery on special occasions and festivals

Course Dessert

Cuisine Indian

Keyword coconut burfi, coconut jaggery burfi

Diet Vegetarian

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings pieces

Calories 797kcal

Author Bhavana Patil

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.

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

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.