Coconut Burfi (Jaggery-Set)

The Story

“Coconut burfi made with refined sugar tastes flat compared to the version made with palm jaggery — the jaggery adds complexity, a faint caramel undertone, and a colour that suggests depth. This version uses freshly grated coconut (not desiccated), cooked with palm jaggery, cardamom, and a touch of ghee until it sets firm enough to cut but still has a slight chew. A Kerala-Tamil border recipe made by a cook from Nagercoil.”

Ingredients

How to Use

Eat at room temperature. Serve as festival sweet or with morning chai.