Coconut Jaggery Barfi (Milk Fudge)
If you’re looking for something quick, easy, nostalgic yet something with an oomph, a little je ne sais quoi if you will, then these Coconut Jaggery Barfis are the perfect addition to your festive table.
Barfis are one of the most staple Indian mithais of all time. They are great on their own, but they make for an even better base to go wild with creativity. I’d say, they are the cake equivalent of Indian dessert scene. The addition of that coconut jaggery filling truly takes a humble barfi to the next level- with a burst of flavour as well as texture. Soft, melt in your mouth barfi that is sure to keep you coming back for more.
I’m no expert at Indian mithai but that’s the beauty of a barfi. You can be a complete beginner and yet, with just a little bit of patience, you can make yourself something truly delicious. Like with all Indian desserts, the key is patience. The slower you cook them, the better the texture will be, and the more flavourful they will be.
As much as I love barfi, they do have one drawback. They tend to be overly sweet, for my liking anyway. Especially with the addition of the coconut jaggery filling, it’s very easy to go over the acceptable sweetness line. Which is why, to cut through the sweetness, I’ve used a little pineapple juice to balance out the flavours. You cannot taste the pineapple at all. It’s just a mild acid (as opposed to lemon juice) that helps to cut through the sweetness.
Another reason to use pineapple juice is because the acid tends to break the sugar (sucrose) into glucose and fructose, making it harder for your barfi to crystallize and sieze up on you. That does mean you’ll have to cook it a tad bit longer but it’s a small price to pay.
I have also added a tiny bit of tonka bean to add an extra layer of flavour but it’s completely optional. While these are relatively very simple to make, here are some of my tips to get them 100% right:
Low and slow wins the race. For the best texture and flavour, you need to cook them on a low flame. It is a slow process but one that’s absolutely important when it comes to barfi.
Cook them just right. To get the best texture, you need to cook them just right- when the mixture starts leaving the sides of the pan, that’s when you want to stop. Cooking them too less will give you soft barfi that does not set properly. Whereas, cooking them too much will make them very chewy.
Once it’s ready, work fast to avoid it setting on you. You want to spread out the barfi fast enough so that you can layer them with the filling.
Let the barfi set completely before cutting into it. Allow at least 5-6 hours or preferably overnight for your barfi to set. Otherwise it can be sticky when you try to cut it.
And there you go, you have just made yourself the most delicious Coconut Jaggery Barfi- just like how you would buy it at the store! Watch a full video tutorial on how to make these: click to watch.
Make these with lots of love. And don’t forget to invite everybody over to show off your kickass mithai skills :P Happy Diwali xx
Recipe
Serves: 9-10
Ingredients
For the coconut jaggery filling:
55g coconut, grated *
22g jaggery, grated
pinch of salt
1/4 tsp cardamom powder
25ml orange juice
gold/silver leaf, for garnish
For the barfi:
150g milk powder
100g caster sugar
100g full fat milk
80g fresh pineapple juice
1/4 tsp tonka bean, optional
25g ghee
Method
For the coconut jaggery filling:
In a small pan, add all the ingredients for the filling and cook on low heat for 6-7 mins or until the jaggery melts and the mixture is soft but not wet.
Cool completely. I also blitzed the filling in the blender for a few seconds to chop it roughly since I’m using coconut strands. If using fresh coconut, you can skip this step. Keep aside. **
For the barfi:
Watch a video tutorial here: click to watch.
Grease a 6” square frame/ baking tin. Keep aside.
In a bowl, add the milk, sugar, milk powder, pineapple juice & tonka bean, if using. Whisk until no lumps remain and you have a smooth mixture.
Transfer to a pan and place on low heat.
Add the ghee and cook on low heat for 20-25 minutes or until the mixture starts to leave the sides of the pan, stirring continuously.
Transfer half of the barfi mixture into the greased frame and use a palette knife to spread evenly.
Place a layer of the coconut jaggery filling on top. Press lightly.
Add the remaining barfi mixture on top and spread evenly. Allow to set in the refrigerator for 5-6 hours or preferably overnight.
The next day, turn the barfi onto a chopping board. Place the gold/silver leaf on top to cover the barfi. Cut into diamond or square shape. Store in an airtight container in the refrigerator until use. Bon appetite!
Notes:
*- I use moist grated coconut from the Indian supermarket. You can also use freshly grated coconut if you have access to it.
**- You can make the coconut jaggery filling upto 4 days in advance.
Feel free to double the recipe for a bigger batch. Use a bigger square frame/tin.
If coconut or jaggery aren’t your jam, you can skip the filling and make a simple barfi.
If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow long here:
