Coconut Jaggery Burfi is a festival sweet prepared with only three ingredients. Thengai burfi is my favorite but I like jaggery coconut burfi more than the burfi with sugar. This is easy to make and it requires very few ingredients.
Serve Coconut Jaggery Burfi for dessert after your festive meal of Jaipuri Aloo Pyaaz Ki Sabzi, Boondi Raita and Phulka.
If you like this recipe, you can also try other Barfi recipes such as
Cooks in 20 M
Total in 25 M
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.
Add cardamom powder and mix. Keep stirring continously into the mixture starts coming together leaving sides of the pan.
Remove from flame and add the coconut mixture to a greased plate. Spread and level the surface.
Allow to cool a bit. Cut into squares when it is warm. It becomes slightly firm when cooled. Decorate with nuts if needed and serve.
Serve Coconut Jaggery Burfi for dessert after your festive meal of Jaipuri Aloo Pyaaz ki Sabzi, Boondi Raita and Phulka.