Step-by-step
1
firstly, in a mixer jar take 4 cup of coconut and blend to a coarse paste. keep aside.
2
in a large kadai heat 2 tbsp ghee and add ground coconut.
3
saute for 2 minutes or until coconut turns aromatic. make sure not to brown the coconut.
4
now add 2½ cup jaggery and mix well.
5
keep cooking until the jaggery melts and combines well.
6
to prepare the mawa, in a pan heat 1 tsp ghee and add ¼ cup milk.
7
also, add ½ cup milk powder and mix well.
8
stir and cook until the mixture starts to separate the pan.
9
instant mawa is ready, transfer the mawa to the coconut jaggery mixture.
10
continue to cook till the mixture starts to hold the shape.
11
now add ½ tsp cardamom powder and 1 tsp ghee.
12
mix well making sure everything is well combined.
13
transfer the mixture to the tray lined with baking paper.
14
press and level up and rest for 2 hours or sets completely.
15
after 2 hours, unmould the burfi and cut it into pieces.
16
finally, the coconut burfi with jaggery recipe tastes great for a week when stored in the refrigerator.
Video
Notes
- firstly, adding khova is optional, however, it enhances the flavour of burfi.
- also, keep cooking until the mixture starts to hold the shape and separates from the pan. else the burfi will be sticky and not set.
- additionally, if you are using desiccated coconut, then soak in warm milk for at least 15 minutes.
- finally, coconut burfi with jaggery recipe tastes great when homemade ghee is used.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/coconut-burfi-recipe-with-jaggery/