Jaggery Coconut Barfi: Essentially, this is a healthier version of the popular barfi recipe made with coconut and jaggery. It’s also a longer and more colourful version of the popular white coconut barfi, with sugar replaced by jaggery. This barfi dessert is an excellent choice for any small-scale party or celebration feast, rather than a large party or festival celebration.
On special occasions and festivals, make a healthy and delicious burfi with coconut and jaggery. You can make Coconut barfi with jaggery.
Barfi recipes are a popular and sought-after indian sweet recipe for almost any occasion. It is well-known for its flavour and texture, which are generally derived from white sugar crystals, which can have negative health consequences. This can be mitigated with other healthy alternatives, such as jaggery-based sweets like the coconut burfi recipe with jaggery.
I’ve posted a lot of sweets recipes so far, especially a lot of barfi recipes. These are primarily made with sugar, which makes them an ideal sweet but may not be ideal from a health standpoint. Sugar is processed with a chemical substance that makes it taste good but is not good for your body. As a result, an alternative is strongly advised, and jaggery can be a viable option. This barfi recipe is one such healthy alternative that closely resembles modak or poli pooran or hoorna. However, you can use a combination of sugar and jaggery to make a more tasty and ideal-shaped barfi.
In this recipe, we added roasted coconut to the jaggery syrup and then cooked it further. Alternatively, add powdered jaggery and fresh coconut and cook on medium-low heat, stirring constantly, until the mixture begins to come together and leaves the sides of the pan. The texture of the barfis will differ slightly depending on the method used.
Additionally, some additional tips, suggestions, and variations to the coconut barfi with jaggery First and foremost, I strongly advise using fresh coconut grate for this recipe. In fact, for any pooran stuffing, I would always recommend using fresh coconut grate. However, because I did not have fresh coconut, I used desiccated coconut. Second, different types of jaggery are available in the market, with dark ones being the best for this recipe. It not only tastes sweet but also contributes to the dark colour of the barfi. Finally, unlike sugar-based sweets, the texture of this sweet is moist and does not become hard or brittle.
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Gaggery Coconut Barfi
Gaggery Coconut Barfi
- 4 cups coconut (grated)
- 2 tbsp ghee
- 2½ cups jaggery
- 1/2 tsp cardamom powder
- 1 tsp ghee
Mawa or khova, for example:
- 1 tsp ghee
- 1/4 cup milk
- 1/2 cup milk powder
- First, make a coarse paste with 4 cup of coconut in a mixer jar. Set aside.
- Heat 2 tbsp ghee in a large kadai and add ground coconut.
- Cook for 2 minutes, or until the coconut becomes aromatic. Make sure the coconut does not brown.
- Now stir in 2½ cup jaggery until well combined.
- Cook until the jaggery melts and the mixture is well combined.
- To make the mawa, heat 1 tsp ghee in a pan and add ¼ cup milk.
- Mix in ½ cup milk powder as well.
- Cook, stirring constantly, until the mixture begins to separate from the pan.
- When the mawa is ready, add it to the coconut jaggery mixture.
- Cook until the mixture begins to hold its shape.
- Add ½ teaspoon cardamom powder and 1 teaspoon ghee
- Mix thoroughly to ensure that everything is well combined.
- Place the mixture on a baking sheet lined with parchment paper.
- Press and level up for 2 hours, then rest completely.
- After 2 hours, remove the burfi from the mould and cut it into pieces.
- Finally, the coconut burfi with jaggery recipe keeps well in the refrigerator for a week.
- To begin, adding khova is optional; however, it improves the flavour of the burfi.
- Continue to cook until the mixture holds its shape and separates from the pan. Otherwise, the burfi will be sticky and will not set.
- If you’re using desiccated coconut, soak it in warm milk for at least 15 minutes.
- Finally, using homemade ghee enhances the flavour of the coconut burfi with jaggery recipe.
Is Barfi coconut good for you?
Coconut barfi is not only delicious, but it is also healthy. Coconut contains a significant amount of minerals such as manganese, copper, and iron, which support our immune system and strengthen our bones and muscles.
How long will we be able to keep coconut Burfi?
Abstract. Coconut burfi is a popular traditional South Indian sweet. Because of the high percentage of saturated fat in the product, it is prone to hydrolytic rancidity. The resulting increase in free fatty acid content, combined with mold growth, limits its unpacked shelf life to 7–10 days.
Is it healthy to consume coconut and jaggery?
Coconut Jaggery’s Health Advantages
It aids digestion and thus prevents constipation. It activates the digestive enzymes in our bodies, assisting in proper food digestion. Coconut jaggery contains antioxidants and minerals such as zinc and selenium, which aid in the prevention of free radicals (responsible for early ageing).
Is coconut jaggery good for losing weight?
Aids in Weight Loss
Because jaggery is high in potassium, it aids in the improvement of the body’s metabolism. Potassium is a mineral that aids in the balance of electrolytes in the body as well as muscle growth. Because jaggery contains a lot of potassium, it helps to reduce water retention.
Does Burfi cause weight gain?
As a result, if you eat the sweet dish in moderation and only occasionally, it is unlikely that it will affect your weight loss.
What’s the deal with my coconut Burfi not setting?
Burfi isn’t turning on? If the burfi mixture has reached the setting stage and all of the moisture has been removed, it will remain crumbly and will not set well when cool. Solution – Pour some water into the pan and return it to a low heat. When it reaches a sticky stage, remove and reposition the burfi on the tray.
Is it better to use jaggery or jaggery powder?
Powder jaggery has a higher melting point of 7–20 J/g than solid jaggery. Based on these measurements and analyses, we conclude that powder jaggery was more crystalline and stable than solid jaggery made from the same cane syrup under all storage conditions tested.
Why isn’t my Burfi thickening?
Why isn’t the burfi turned on? The barfi is not set because the sugar has not yet cooked through to set. Return the barfi mixture to the pot and place it on the stove to cook for a few more minutes. It should then harden.
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