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Badam Coconut Burfi - Badam Coconut Burfi with Unrefined Jaggery Powder - Naatu Sarkkarai Sweet Recipes

Badam coconut burfi is prepared with badam, desiccated coconut powder, unrefined jaggery powder and ghee. These burfis are delicious and super simple. 

To make this badam coconut burfi you have to soak the badam for 2 to 3 hours and then we have to grind it with desiccated coconut powder. Once the grounded badam coconut paste is ready, you have to mix it in the jaggery syrup. Before we get into the recipe, a few words about unrefined jaggery powder. It's important to dissolve the jaggery powder in a vessel and then boil for a few minutes. When it dissolves completely strain and add it to the grounded badam coconut paste. After preparing many sweets with jaggery powder I found this trick and it was good. Because if we directly add the jaggery powder, it has some fine impurities and the taste is also not so good. Sweets like burfis or katlis which are made with jaggery powder will be more moist and dense when compared to burfis made with white sugar. For this reason, you have leave the burfi mixture for an hour to set well. White sugar is sweeter than jaggery powder so taste and add more to attain to your desired taste. Now we will see how to make badam coconut burfi with step by step pictures and a short video. 

Check out my other Sweet Recipes

Check out my other Sweet recipes with unrefined jaagery (naatu sarkkarai)

Here is a short video for Badam Coconut Burfi



Badam Coconut Burfi Recipe Details

Prep time : 15 minutes
Cook time : 35 minutes
Yields : 15 pieces
Category : sweets
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 cup badam
  • 1 cup desiccated coconut powder
  • 2 cup unrefined jaggery powder
  • 1/2 cup ghee
  • 1/2 tsp cardamom powder
  • 1/2 tsp saffron

Preparation works

Measure the badam using a measuring cup and add it to a wide vessel. Boil 3 cups of water rapidly in a wide vessel and add the badam to it. Close it with a lid for 20 to 30 minutes. After 30 minutes drain the water completely and add cold water to it. Now using your index finger and thumb finger gently squeeze the badam to remove the skin.


Cooking Directions

Measure and add unrefined jaggery powder in a vessel along with 1/2 cup water. Keep on low heat and allow it to dissolve completely.


Now take a big mixer jar and add the peeled badam. Add 1/2 cup of milk and grind it smoothly. For every few minutes, scrape the sides and then add desiccated coconut powder and grind it to a smooth paste.

Take a wide  kadai and add the grounded badam coconut paste. Add the melted unrefined jaggery syrup and 3 tbsp ghee.



Keep the kadai on low heat and stir until the jaggery syrup has mixed well with the badam paste. In the beginning stage it looks like payasam. 

After 5 minutes, it starts to bubble. So close it with a lid and cook on low heat. 

Add the next 2 tbsp ghee, cardamom powder and saffron and stir it well. We have to stir, stir until the mixture gets thick. 


After 25 to 30 minutes, the badam mixture starts to get thick. Again stir well for another 15 to 20 minutes. 



For every 5 minutes check the mixture by stirring until it rolls like a ball without sticking to sides of the kadai. Now it is perfect to transfer the mixture to a greased plate or tray.


If the mixture is not thick, once again heat the kadai for a few minutes and transfer it immediately to a greased plate.


Now after transferring the badam coconut mixture to a greased plate place a small bowl or plate on the top of the mixture and level them evenly. After an hour, gently cut the burfis using a greased knife and transfer it to a box. 



Healthy Badam Coconut Burfi is ready to serve. 



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