Coconut Jaggery Barfi

Recipe by Kathy228
READY IN: 25mins
SERVES: 10
YIELD: 40 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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