Coconut Jaggery Barfi

Time

Prep 5 min · Cook 20 min · 25 min total

Difficulty

easy

1. 1

   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.

2. 2

   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.

3. 3

   Spread in a greased pan and refrigerate 'til firm or overnight. Remove from pan (place bottom of pan in hot water a minute).

4. 4

   On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.