Coconut Jaggery Burfee
Two-ingredient, super quick, healthy burfee that's perfect for an impromptu festive treat this Diwali!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 15 pieces
Ingredients
- 2 cups shredded coconut (thaw if frozen)
- 3/4 cup powdered jaggery
- 4 green cardamom pods, peeled and powdered
Instructions
- In a sturdy aluminium wok, combine the coconut and jaggery. On low heat, stir the two together till the jaggery melts and the mixture begins to look cohesive. There will be some oil and moisture that's released.
- Stir frequently until the mixture starts to clump together and looks drier than it did in the beginning. Take care not to let the coconut burn, though a few crispy bits add a lot of flavour. I recommend cooking the mixture for at least 20 minutes to a maximum of 25 if it's taking longer to clump.
- Lightly grease a 6" rimmed metal plate with oil or ghee, and spread the hot mixture out on to it. Let it cool for a few minutes, then use your fingertips to pack it tightly onto the plate. Press flaked almonds in at this stage if you like.
- Allow to sit at room temperature for 10 minutes, then cover with foil and chill in the fridge for at least 1 hour. Cut into squares and serve. That's it!
Notes
*Original recipe from Divine Taste