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Coconut Jaggery Burfi (Soyi Khadi)

Delicious and fragrant burfis made with coconut and jaggery
4.75 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 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.


The burfi texture largely depends on the kind of jaggery used. Sometimes they tend to get rock hard. Like any Indian sweet, it has to be removed from heat at the right moment. I suggest trying with a smaller batch first to understand when to stop cooking.