August 2nd, 2009
“Why don’t you put this up on divinetaste?” asked my very enthusiastic mother as she stirred a batch of coconut and jaggery mixture from the coconuts used in the rituals of my son’s naming ceremony.
I have been on the look out for a good coconut burfi recipe. I was not at all satisfied with a couple of recipes I had tried before. I was a bit skeptical about it when I learned that “amma” had used jaggery instead of white sugar. Coconut burfi is traditionally made with refined white sugar. The creamy whiteness of the grated coconut coupled with the white sugar is quite a pleasing sight apart from being a tasty treat.
I’m a huge fan of jaggery and would happily replace it with refined white sugar wherever possible. Rich in nutrients and with a wholesome taste, it holds an esteemed position in my books. But I find that jaggery cannot make the cut in certain recipes. Luckily for me, it does great wonders here and my search for a good coconut burfi recipe is over.
I’m biting into a piece, as I write this and besides being a healthier version of the traditional version, I love the sweetness coming from the jaggery instead of from regular sugar. Using just two ingredients, coconut and jaggery it makes a nutritious and tasty treat.
Coconut Burfi/ Coconut Squares Recipe
You can shape the coconut mixture into balls to make laddus or cut them into diamonds to make a different shaped barfi.
2 cups grated fresh coconut
1 cup jaggery, crumbled
1 tsp cardamom powder
Place the grated coconut in a blender or food processor and process until finely ground. In a medium sized wok or kadhai, place the coconut and jaggery mixture on a medium low flame and cook until the entire mixture comes together or starts to leave the sides of the utensil, about 15 to 20 minutes. Stir in the cardamom powder.
Spread on a plate and cut into squares. Decorate with cashewnuts or any other nut of your choice.