About the Recipe
Basically, a healthy alternative to the popular barfi recipe made with coconut and jaggery. it is also an extended and colored version of the popular white coconut barfi where sugar is replaced with jaggery. this barfi dessert can be an ideal option for any small, scaled party or celebration feast if not for a mega party or for any type of festival celebration.
Ingredients
for burfi:
4 cup coconut (grated)
2 tbsp ghee
2½ cup jaggery
½ tsp cardamom powder
1 tsp ghee
for instant mawa or khova:
1 tsp ghee
¼ cup milk
½ cup milk powder
Preparation
Steps:
firstly, in a mixer jar take 4 cup of coconut and blend to a coarse paste. keep aside.
in a large kadai heat 2 tbsp ghee and add ground coconut.
saute for 2 minutes or until coconut turns aromatic. make sure not to brown the coconut.
now add 2½ cup jaggery and mix well.
keep cooking until the jaggery melts and combines well.
to prepare the mawa, in a pan heat 1 tsp ghee and add ¼ cup milk.
also, add ½ cup milk powder and mix well.
stir and cook until the mixture starts to separate the pan.
instant mawa is ready, transfer the mawa to the coconut jaggery mixture.
continue to cook till the mixture starts to hold the shape.
now add ½ tsp cardamom powder and 1 tsp ghee.
mix well making sure everything is well combined.
transfer the mixture to the tray lined with baking paper.
press and level up and rest for 2 hours or sets completely.
after 2 hours, unmould the burfi and cut it into pieces.
finally, the coconut burfi with jaggery recipe tastes great for a week when stored in the refrigerator.