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Coconut Jaggery Barfi (Indian Milk Fudge)

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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

  1. Grease an 8-inch square pan with ghee and line with parchment paper. Set aside.
  2. In a heavy-bottomed pan, combine jaggery and water. Heat on medium, stirring until jaggery melts completely.
  3. Strain the melted jaggery to remove impurities and return it to the pan.
  4. Add ghee and cook the syrup for 2–3 minutes until slightly thickened.
  5. Reduce heat and gradually stir in milk powder, mixing continuously to avoid lumps.
  6. Add desiccated coconut and cardamom powder. Cook for another 2–3 minutes until mixture thickens and leaves the sides of the pan.
  7. Transfer immediately to the prepared pan and spread evenly with a greased spatula.
  8. Sprinkle chopped nuts on top, if using, and press lightly.
  9. 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.

Nutrition

Find it online: https://savorymomskitchen.com/coconut-jaggery-barfi-indian-milk-fudge/