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    Home » Indian Sweets and Desserts

    Coconut Burfi with Jaggery | Healthy Indian Dessert

    Published: Aug 14, 2021 · Modified: Jul 4, 2023 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Coconut Burfi with Jaggery is a healthy, delicious, flavorful Indian sweet recipe prepared using only two ingredients in less than 30 minutes.

    Check out the list of popular homemade Indian desserts and sweets, quick and easy Diwali sweets, and recipes for nine days of Navratri vrat.

    Healthy coconut burfi sweet recipe with jaggery (thengai vellam burfi, nariyal ki burfi).

    Jump to:
    • About the recipe
    • Tips to make the best coconut burfi recipe (thengai vellam burfi, soyi khadi)
    • Ingredients
    • How to make jaggery coconut burfi?
    • Tips
    • Storage suggestions
    • Recipe FAQs
    • More Indian healthy jaggery sweets
    • Recipe card
    • User Reviews

    About the recipe

    I already have a recipe for traditional old-fashioned white coconut burfi made with sugar. This coconut jaggery burfi is a simple and healthy version of coconut barfi that is sweet and prepared with freshly grated coconut and jaggery. The flavor from the freshly grated coconut and sticky jaggery is unique and aromatic. 

    The coconut burfi recipe is one of the easiest recipes you will ever try. You can never go wrong. No milk, condensed milk, no sugar, or flavorings are used, and you do not have to worry about achieving any string consistency while melting and caramelizing jaggery.

    This Indian sweet is also called coconut barfi, gur nariyal barfi, soyi khadi in Konkani, thengai vellam burfi in Tamil, coconut jaggery burfi or bellada kobbari mithai (thenginakayi burfi) in Kannada.

    I had prepared this burfi many times during lockdown over the past year. From kids to adults, people of all age groups love this burfi. Just like magic happens when milk and sugar are combined while preparing Mathura peda, similar magic happens when the coconut and caramelized jaggery is combined.

    You can make this delightful coconut jaggery sweet or fudgy coconut bites dessert for various special occasions and upcoming festivals such as Raksha Bandhan (Rakhi), Holi, Ganesh Chaturthi, Krishna Janmashtami, Navratri, Diwali, or any time when you're yearning for something sweet. Coconut Burfi is an excellent recipe for fasting, upvas, and vrat days like Navratri, Karva Chauth, Ekadashi, Varalaxmi (Varamahalakshmi), Shravan vratam, and more.

    Don't miss to check out simple recipes for vrat, fasting, and upvas, Diwali snack recipes for your family.

    Jaggery coconut barfi bites on a plate (thengai burfi, kobbari mithai, soyi khadi).

    Tips to make the best coconut burfi recipe (thengai vellam burfi, soyi khadi)

    • Use sticky jaggery or Gur. I use only sticky jaggery to make this burfi. This will give you the best burfis every single time. Sticky jaggery is sold in the market as chikki jaggery or anta god in Konkani. Not all jaggery will work similarly for this recipe. Your barfi may become hard with some jaggery varieties. To prevent it from hardening to a candy-like texture while using any other jaggery varieties, we need to stop caramelizing jaggery upon reaching 1-string consistency. In this case, first, make jaggery syrup, add jaggery and ¼ cup of water, boil and bring it to one string consistency. Then add coconut, stir for 2 to 3 minutes, and switch off the flame.
    • Mix coconut and jaggery and saute till you get the desired consistency. Yes. In this recipe, you can decide how chewy or soft the barfi needs to be based on your family's taste and preference. For much softer barfi - switch off the flame as soon as the jaggery and coconut form a soft mass and start leaving the sides of the pan. And for the right barfi texture - stir the jaggery-coconut mixture till you can form a ball easily from the mixture. If you want a harder toffee-like texture, stir the mixture for a few extra minutes.
    healthy Indian coconut burfi sweet with jaggery (tenginakayi barfi, kopra pak).

    Ingredients

    You need only two ingredients to make this coconut barfi or kobbari mithai.
    Coconut: The freshly grated coconut has the right amount of moisture and flavor and gives the best results, But if you are not able to find one, you can use frozen coconut or dry or shredded coconut flakes, or desiccated coconut.

    Jaggery: For authentic taste and flavor, use sticky jaggery, also called chikki jaggery or anta god.

    How to make jaggery coconut burfi?

    I have taken the stepwise pictures directly from the video. Watch the full video on making of coconut burfi with jaggery here.

    Adding jaggery to pot.

    Step 1: Add sticky jaggery to a pot.

    Add freshly grated coconut.

    Step 2: To this, add freshly grated coconut and start stirring on medium to medium-low flame.

    Mix jaggery and coconut and keep stirring.

    Step 3: It changes its color from light brown to dark brown in a few minutes. Please see that you keep stirring the mixture during the entire process to prevent it from burning at the bottom and even cooking.

    coconut jaggery mixture for burfi.

    Step 4: The mixture becomes thick, and excess moisture evaporates and starts leaving the base. For a softer barfi, remove it at this stage. For a perfect melt-in-mouth barfi, cook for additional 1 or 2 minutes. For a barfi with a toffee-like texture, cook further for 3 to 4 minutes (mixture becomes harder to stir) 

    form a ball from the burfi mixture.

    Step 5: I generally cook for additional one or two minutes on low flame after the mixture becomes thick (i.e., I do not stop at the soft burfi stage); all the moisture has evaporated and starts leaving the pan. You should be able to make a ball from the mixture. Switch off the flame. (you can add tablespoon of ghee and ¼ teaspoon cardamom powder at this stage if desired) 

    Spread the coconut jaggery burfi on a greased plate or parchment paper.

    Step 6: Spread this mixture on parchment paper or a plate (thali) greased with ghee or butter, flatten it with the back of a ladle, and let it cool for a few minutes

    Cut the jaggery coconut burfi sweet into desired pieces.

    Step 7: While still warm, cut into the desired shapes and enjoy.

    coconut jaggery burfi sweet (naralachi barfi, soyi khadi) on a parchment paper.

    Tips

    • Adjust the amount of jaggery to taste.
    • You can add ghee, cardamom powder, and roasted nuts to the barfi mixture at the end and mix before you let it set to make it richer and look more festive. 
    • See that the entire process is done of medium to medium-low flame.
    • I can't give the exact time as it varies depending on the thickness and material of the pan used, the flame's intensity, and the quality of ingredients used.
    • If you feel that you have removed the coconut-jaggery mixture too early and did not set upon cooling or the burfi became too soft, don't panic. Put the mixture back in the pan, stir for another 2 to 3 minutes, and then set the burfi again.
    • The freshly grated coconut will make you get the juicy burfi and fantastic flavor. But you can use desiccated or frozen, or dry shredded flakes too. The texture will vary accordingly.
    Best jaggery coconut burfi sweet on white parchment paper / Healthy Indian sweet

    Storage suggestions

    Coconut burfi with jaggery can be stored in an airtight container at room temperature for one week and in the refrigerator for another two weeks.

    Check out some of the best Indian burfi sweet recipes that you can make for Indian festivals like Diwali, Navratri, etc.

    Recipe FAQs

    Coconut burfi with jaggery calories

    One piece of coconut barfi contains 106 calories.

    What are the benefits of coconut burfi with jaggery?

    Coconut jaggery barfi is rich in antioxidants, boosts immunity, supports digestive health, and is rich in essential nutrients and minerals.

    Is jaggery better than sugar for diabetics?

    Jaggery contains low glucose content and high moisture content compared to white sugar. But always remember it is still a form of sugar and contains carbs which can raise blood sugar levels. So eat it in moderation.

    Is coconut burfi with jaggery suitable for people with dietary restrictions?

    Yes, thus burfi recipe is vegan, gluten-free, and dairy free.

    Which coconut to use while making barfi or burfi?

    Traditionally freshly grated coconut is used to make burfi in India. In the USA, I use shredded or dried coconut flakes (sukha nariyal) and had no problems with it. You can use a fresh, dry, frozen, or desiccated variety of grated coconut that is readily available in your local stores.

    More Indian healthy jaggery sweets

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      Whole Wheat Oats Jaggery Cookies | Oats Wheat Nankhatai
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      Atta Ladoo | Wheat Flour Laddu With Jaggery | How To Make Atta Ladoo
    • Traditional south Indian temple style sweet pongal, khichdi recipe
      Temple Style Sweet Pongal Recipe | Sakkarai Pongal | Chakkara Pongal
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      Panchakajjaya | Panchkadayi | Sweet Poha

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Recipe card

    Best Indian coconut burfi with jaggery (thengai burfi, nariyal barfi).

    Coconut Burfi with Jaggery | 2 Ingredient Indian Dessert

    Kushi
    Coconut Barfi is a melt-in-mouth, flavorful, and addictive Indian sweet recipe prepared using just 2 ingredients - fresh coconut and sticky jaggery in less than 30 minutes.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Desserts, sweets
    Cuisine Andhra Pradesh, Coastal Karnataka, Konkani, Maharashtra, north indian, South Indian
    Servings 12
    Calories 106 kcal

    Equipment

    • Pan
    • Plate

    Ingredients
      

    • 1 ½ cups Coconut  I use freshly grated coconut. You can even use dry or frozen grated coconut
    • 1 cup Jaggery (Gur, chikki jaggery, or Anta god, read tips before making the recipe)
    • 1 to 2 tablespoon Ghee (optional)
    • ¼ teaspoon Cardamom powder (optional)

    Instructions
     

    • In a pan on medium to medium-low heat, add jaggery and coconut, and keep stirring the mixture.
      1 ½ cups Coconut , 1 cup Jaggery
    • It changes its color from light brown to dark brown in a few minutes. Please see that you keep stirring the mixture during the entire process to prevent it from burning at the bottom and even cooking.
    • The mixture becomes thick, and excess moisture evaporates and starts leaving the base. For a softer barfi, remove it at this stage. For a perfect melt-in-mouth barfi, cook for additional 1 or 2 minutes. For a barfi with a toffee-like texture, cook further for 3 to 4 minutes (mixture becomes harder to stir) 
    • I generally cook for additional one or two minutes on low flame after the mixture becomes thick (i.e., I do not stop at the soft burfi stage); all the moisture has evaporated and starts leaving the pan. You should be able to make a ball from the mixture. Switch off the flame. (you can add tablespoon of ghee and ¼ teaspoon cardamom powder at this stage if desired) 
      1 to 2 tablespoon Ghee, ¼ teaspoon Cardamom powder
    • Spread this mixture on parchment paper or a plate (thali) greased with ghee or butter, flatten it with the back of a ladle, and let it cool for a few minutes. While still warm, cut into the desired shapes and enjoy. Store in an air-tight container for upto 2 weeks.

    Video

    Notes

    • Use sticky jaggery or Gur. I use only sticky jaggery to make this burfi. This will give you the best burfis every single time. Sticky jaggery is sold in the market as chikki jaggery or anta god in Konkani. Not all jaggery will work similarly for this recipe. Your barfi may become hard with some jaggery varieties. To prevent it from hardening to a candy-like texture while using any other jaggery varieties, we need to stop caramelizing jaggery upon reaching 1-string consistency. First, make jaggery syrup, add jaggery and ¼ cup of water, boil and bring it to one string consistency. Then add coconut, stir for 2 to 3 minutes, and switch off the flame.
    • Adjust the amount of jaggery to taste.
    • You can add ghee, cardamom powder, and roasted nuts to the barfi mixture at the end and mix before you let it set to make it richer and look more festive. 
    • See that the entire process is done of medium to medium-low flame.
    • I can't give the exact time as it varies depending on the thickness and material of the pan used, the flame's intensity, and the quality of ingredients used.
    • If you feel that you have removed the coconut-jaggery mixture too early and did not set upon cooling or the burfi became too soft, don't panic. Put the mixture back in the pan, stir for another 2 to 3 minutes, and then set the burfi again.
    • The freshly grated coconut will make you get the juicy burfi and fantastic flavor. But you can use desiccated or frozen, or dry shredded flakes too. The texture will vary accordingly.

    Nutrition

    Calories: 106kcalCarbohydrates: 18gProtein: 0.3gFat: 3gSaturated Fat: 3gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 36mgFiber: 1gSugar: 18gVitamin C: 0.3mgCalcium: 7mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

    This post for coconut barfi with jaggery (kobbari mithai, soyi khadi) was first published in Aug 2021. Updated with stepwise pictures, calories, and more details.

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    Reader Interactions

    Comments

    1. Sara Welch

      August 18, 2021 at 7:37 pm

      5 stars
      Gave these a try for an afternoon treat, and they did not disappoint! Easy and delicious; exactly what I needed to cure my sweet tooth!

      Reply
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    5 from 13 votes (2 ratings without comment)

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