Wish you all a very happy Deepavali.
I was thinking to post few recipes before Deepavali this year but lately I have been so busy at work and with kids, it has become impossible to sit down to write something!. My parents are visiting us for a short time and I am celebrating the festival with them after a very long time. We didn’t do much this year but having them with us in itself is a huge blessing. Aayi made a few dishes last week and someone pointed out on FB that this recipe was not on the blog. Yes, I have reached a point where I forget what is there on the blog :). Aayi brought some delicious coconut jaggery burfis (soyi khadi) with her from India. They were delicious, melt in the mouth and fragrant.
Coconut burfis – soyi khadis can be made with sugar or jaggery. I don’t remember this variety as much as the white sugar variety or the black variety with liquid jaggery (molasses/pattal goad). The batch aayi brought got over in a week, so we made a fresh batch for Deepavali.
Coconut Jaggery Burfi (Soyi Khadi)
- 1 cup fresh grated coconut
- 1 cup jaggery
- 1 tea spn ghee
- 5-6 cardamom pods
- Apply ghee to a plate or wooden board and rolling pin, keep aside.
- Combine jaggery and coconut in a thick bottomed pan and start heating.
- Keep mixing on a medium low flame taking care the mixture does not turn brown (it goes from a light color to dark brown within few seconds).
- When the mixture becomes frothy and starts leaving the base, take off heat.
- Mix the cardamom powder.
- Spread the mixture on the prepared wooden board/plate.
- Let it cool to room temperature.
- Cut them into small pieces.