Total Time
Prep 5 mins
Cook 20 mins

An Indian candy-like sweet. The jaggery lends a unique carmel flavor. I use grated, desiccated coconut. Found this recipe on the internet.

Ingredients Nutrition


  1. In a small pan, toast the cashews in a tsp of the ghee. Set aside.
  2. In a medium saucepan (low heat) cook jaggery and coconut until blended being watchful that the coconut does not burn.
  3. Add milk and stir 'til well blended.
  4. Add the rest of the ghee, cardamom, salt, and nuts.
  5. Cook stirring frequently 'til mixture is slightly pliable and begins to pull away from the sides of the pan.
  6. Spread in a greased pan and refrigerate 'til firm or overnight.
  7. Remove from pan (place bottom of pan in hot water a minute).
  8. On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.
Most Helpful

5 5

This is my 1st time making coconut barfi. The only thing I am not sure about is how it's turned out. Barfis I've had are soft and chewy but these were hard! I had to warm it up slightly in the microwave to be able to cut them. They tasted great though (how it should), hence 5* for taste alone! I added in almonds instead of cahews since I don't like them, otherwise I followed the recipe as stated. I probably overcooked it? I shall definitely reduce the cooking time next time and see how they turn out. Thank you, Kathy228, for sharing, definitely will be making it again! :)