Coconut Burfi with Jaggery | 2 Ingredient Indian Dessert

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

5 from 13 votes

Coconut Burfi with Jaggery | 2 Ingredient Indian Dessert

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.

Prep Time5

Cook Time10

Total Time15

Course: Desserts, sweets

Cuisine: Andhra Pradesh, Coastal Karnataka, Konkani, Maharashtra, north indian, South Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 106kcal

Author: Kushi

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