This coconut jaggery barfi is a quick, comforting Indian sweet that brings together the richness of milk, the natural sweetness of jaggery, and the gentle chew of coconut. Soft, melt-in-the-mouth, and lightly aromatic, it feels festive yet simple enough to make anytime you crave something traditional with a little extra character.
Why You’ll Love This Recipe
This recipe comes together in minutes with pantry-friendly ingredients and no complicated techniques. The sweetness from jaggery gives the barfi a deep, caramel-like flavor that pairs beautifully with coconut. It has a soft texture that melts as you bite into it, making it perfect for festivals, gifting, or an indulgent after-meal treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
full cream milk powder – 2 cups (240 g)
unsweetened desiccated coconut – 1 cup (80 g)
grated jaggery – 1 cup (180 g), tightly packed
water – 1/4 cup (60 ml)
ghee – 3 tablespoons
cardamom powder – 1/2 teaspoon
chopped cashews or almonds – 2 tablespoons (optional, for garnish)
Directions
Grease an 8-inch square pan with a little ghee and line it with parchment paper. Set aside.
In a heavy-bottomed pan, add the grated jaggery and water. Heat on medium, stirring until the jaggery melts completely.
Strain the melted jaggery syrup to remove impurities, then return it to the pan.
Add the ghee and cook the syrup for 2 to 3 minutes until it slightly thickens.
Lower the heat and add the milk powder gradually, stirring continuously to avoid lumps.
Mix in the desiccated coconut and cardamom powder. Cook for another 2 to 3 minutes until the mixture thickens and leaves the sides of the pan.
Immediately transfer the mixture to the prepared pan and spread evenly using a greased spatula.
Sprinkle chopped nuts on top if using, and gently press them in.
Let the barfi cool completely at room temperature, then cut into squares or diamonds.
Servings and timing
This recipe makes about 16 medium-sized pieces.
Preparation time: 10 minutes
Cooking time: 10 minutes
Cooling time: 20 minutes
Total time: approximately 40 minutes
Variations
You can add a tablespoon of roasted semolina for a slightly grainy, traditional texture. For a richer flavor, replace half the milk powder with khoya powder. A pinch of nutmeg along with cardamom gives a warmer aroma, while finely chopped pistachios add color and crunch.
Storage/Reheating
Store the barfi in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. Before serving, allow refrigerated barfi to sit at room temperature for 10 to 15 minutes to regain its soft texture. Reheating is not recommended as it may dry out the fudge.
FAQs
Can I use fresh coconut instead of desiccated coconut?
Yes, but make sure it is finely grated and lightly roasted to remove excess moisture before using.
Is jaggery powder the same as grated jaggery?
They are similar, but grated jaggery is usually fresher and gives a deeper flavor. Jaggery powder can be used if that’s what you have.
Why is my barfi sticky?
Sticky barfi usually means the mixture was not cooked long enough. Cook until it thickens and leaves the sides of the pan.
Can I reduce the sweetness?
You can slightly reduce the jaggery, but too little may affect the texture and setting of the barfi.
What type of milk powder works best?
Full cream milk powder gives the richest taste and softest texture for this recipe.
Do I need to check sugar syrup consistency?
No specific thread consistency is required; just ensure the jaggery syrup thickens slightly before adding milk powder.
Can I freeze coconut jaggery barfi?
Freezing is not recommended as it can change the texture and make the barfi crumbly.
How do I cut neat pieces?
Let the barfi cool completely and use a greased sharp knife for clean cuts.
Can I make this vegan?
Yes, replace ghee with coconut oil and use a plant-based milk powder alternative.
Is this barfi suitable for festivals?
Absolutely, it’s a popular choice for celebrations and makes a lovely homemade gift.
Conclusion
Coconut jaggery barfi is a simple yet deeply satisfying Indian sweet that delivers comfort, nostalgia, and festive charm in every bite. With minimal effort and maximum flavor, it’s a wonderful recipe to keep on hand whenever you want to create something special and homemade.
A soft, melt-in-the-mouth Indian milk fudge made with milk powder, jaggery, and coconut. This quick and festive sweet offers rich caramel-like notes from jaggery and a comforting texture, perfect for celebrations or anytime treats.
Author:Sophia
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:16 pieces
Category:Dessert
Method:Stovetop
Cuisine:Indian
Diet:Vegetarian
Ingredients
2 cups (240 g) full cream milk powder
1 cup (80 g) unsweetened desiccated coconut
1 cup (180 g) grated jaggery, tightly packed
1/4 cup (60 ml) water
3 tablespoons ghee
1/2 teaspoon cardamom powder
2 tablespoons chopped cashews or almonds (optional, for garnish)
Instructions
Grease an 8-inch square pan with ghee and line with parchment paper. Set aside.
In a heavy-bottomed pan, combine jaggery and water. Heat on medium, stirring until jaggery melts completely.
Strain the melted jaggery to remove impurities and return it to the pan.
Add ghee and cook the syrup for 2–3 minutes until slightly thickened.
Reduce heat and gradually stir in milk powder, mixing continuously to avoid lumps.
Add desiccated coconut and cardamom powder. Cook for another 2–3 minutes until mixture thickens and leaves the sides of the pan.
Transfer immediately to the prepared pan and spread evenly with a greased spatula.
Sprinkle chopped nuts on top, if using, and press lightly.
Allow to cool completely at room temperature, then cut into squares or diamonds.
Notes
Use full cream milk powder for the softest texture and richest flavor.
Barfi sets better when cooked until it leaves the pan sides cleanly.
Let the mixture cool fully before cutting for neat slices.
Add roasted semolina or khoya for texture variations.
Vegan option: use coconut oil and plant-based milk powder.
