Coconut Jaggery Burfi (Thengai Burfi)
Festival burfi — fresh grated coconut cooked with jaggery, ghee, and cardamom until thick, then set into squares. Naturally sweetened, no refined sugar. Maharashtra/South Indian festival staple.
Ingredients
- Cardamom Powder — 1 tsp (ground)
- Fresh Coconut — 1 cup (grated)
- Ghee — 4.5 g (whole)
- Jaggery — 0.5 cup (whole)
Method
- 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.
Common questions
- Coconut Jaggery Burfi (Thengai Burfi) ko English mein kya kehte hain?
- नारियल गुड़ बर्फी ko English mein Coconut Jaggery Burfi (Thengai Burfi) likhte hain.
- Ek plate Coconut Jaggery Burfi (Thengai Burfi) mein kitni calories hoti hain?
- 253 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 5 min taiyari, 20 min pakana.