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# Coconut Burfi Recipe with Jaggery
## Step-by-step
firstly, in a mixer jar take 4 cup of coconut and blend to a coarse paste. keep aside.
in a large kadai heat 2 tbsp ghee and add ground coconut.
saute for 2 minutes or until coconut turns aromatic. make sure not to brown the coconut.
now add 2½ cup jaggery and mix well.
keep cooking until the jaggery melts and combines well.
to prepare the mawa, in a pan heat 1 tsp ghee and add ¼ cup milk.
also, add ½ cup milk powder and mix well.
stir and cook until the mixture starts to separate the pan.
instant mawa is ready, transfer the mawa to the coconut jaggery mixture.
continue to cook till the mixture starts to hold the shape.
now add ½ tsp cardamom powder and 1 tsp ghee.
mix well making sure everything is well combined.
transfer the mixture to the tray lined with baking paper.
press and level up and rest for 2 hours or sets completely.
after 2 hours, unmould the burfi and cut it into pieces.
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/](https://hebbarskitchen.com/coconut-burfi-recipe-with-jaggery/)
## Step-by-step