Coconut jaggery barfi is a fudgy, aromatic square made by cooking freshly grated or desiccated coconut with melted jaggery in under 30 minutes. This modern twist on the classic Indian dessert is studded with nuts, has a hint of cardamom and is a healthier version as it has no refined sugar. It is a naturally sweetened treat which is easy to make and is perfect for gifting during Makar Sakranti, Raksha Bandhan, Diwali, or any celebration.
Coconut barfi is that recipe that will instantly take you back to you grandmothers kitchen during Diwali for its rustic, homely flavour. It is a balanced combination of the rich flavour of coconut and the dense, caramel-like sweetness of jaggery. The sweet is everybody’s favourite during Diwali and especially during Pongal and Makar Sankranti when coconut and fresh jaggery are considered auspicious. It is an excellent sweet for exchanging traditionally as it’s quick and simple to make.
This version uses jaggery as the primary sweetener in place of refined sugar, with the former giving it a deeper brown colour and a unique earthy, mineral-rich flavour. The grated coconut is the heart of this dish; when combined with melted jaggery results in a dense, fudge-like barfi. To give the barfi a good finish, garnish the barfi with a few strands of saffron or sliced almonds.
The beauty of this recipe lies in its simplicity, as it only requires a handful of everyday ingredients. F
Read MorePrep the tray
Apply some ghee on a tray or plate and set aside.
Roast the coconut
Take a heavy-bottomed pan and dry-roast the coconut on low heat for a few minutes (2-3 minutes) until it becomes fragrant. Keep in mind not to brown it, and then set aside.
Prepare the jaggery syrup
In the same pan, mix jaggery and water. Keep the heat on low flame and cook until jaggery completely melts, resulting in a smooth syrup. If there are still some impurities, then strain it.
Combine both
Combine the coconut with jaggery syrup and cook on low heat for 8-10 minutes while stirring continuously until the mixture thickens and starts leaving the pan on the sides.
Add flavourings and milk
Mix in the green cardamom powder and the chopped almonds or pistachios. If the mixture feels too dry, then keep adding a teaspoon of milk at a time to combine it well.
Transfer to tray and set
Transfer the mixture immediately onto the greased plate or tray. Use a flat spatula or your greased hand to press it down to an even thickness (Ideally1/2 inch)
Garnish
Sprinkle saffron strands, chopped pistachios or almonds on the surface and gently press to make them stick.
Keep aside to set
Let it cool down for 20-30 minutes or keep in the fridge for 15 minutes to fasten the setting.
Cut and serve
Once set, cut into a diamond shape or square using a sharp knife and store the leftover in an airtight container after serving.
This means that your mixture requires more cooking. Transfer it back to the pan and cook over low heat until it starts leaving the sides.
Yes. In fact, desiccated coconut reduces the cooking time as well, as it has less moisture. But keep in mind to reduce the water slightly when using desiccated coconut.
Yes. You can replace ghee with coconut oil for a completely plant-based version.
Yes. Almonds, pistachios and even cashews can complement the coconut and jaggery well.
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