Coconut Jaggery Barfi Recipes

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COCONUT JAGGERY BARFI



Coconut Jaggery Barfi image

An Indian candy-like sweet. The jaggery lends a unique carmel flavor. I use grated, desiccated coconut. Found this recipe on the internet.

Provided by Kathy228

Categories     Dessert

Time 25m

Yield 40 pieces, 10 serving(s)

Number Of Ingredients 7

3 tablespoons cashew nuts, chopped
2 cups jaggery, crumbled
2 cups unsweetened dried shredded coconut
1/4 cup milk
1/2 cup ghee
1 teaspoon cardamom
1/2 teaspoon salt

Steps:

  • In a small pan, toast the cashews in a tsp of the ghee. Set aside.
  • In a medium saucepan (low heat) cook jaggery and coconut until blended being watchful that the coconut does not burn.
  • Add milk and stir 'til well blended.
  • Add the rest of the ghee, cardamom, salt, and nuts.
  • Cook stirring frequently 'til mixture is slightly pliable and begins to pull away from the sides of the pan.
  • Spread in a greased pan and refrigerate 'til firm or overnight.
  • Remove from pan (place bottom of pan in hot water a minute).
  • On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.

Nutrition Facts : Calories 387.5, Fat 23.6, SaturatedFat 16.7, Cholesterol 27.6, Sodium 153, Carbohydrate 45.8, Fiber 3, Sugar 41.4, Protein 2.1

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