This Indian Coconut dessert bar a.k.a Burfi | Barfi is a low carb dessert. This recipe uses only 4 ingredients, and has less sugar and less calories than the traditional version. The Indian molasses, jaggery, adds a complex layer of sweetness to this dessert.
- 2 cups Shredded Coconut
- 1/4 cup Thick Jaggery syrup (or any other liquid sweetener)
- 1/2 tsp Elaichi Powder
- Coconut oil (to brush sides of pan)
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Roast 2 cups of coconut on a medium flame for about 5 minutes. You should get a nice, toasted smell. Stir well throughout and don't let the bottom burn.
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Take 3-4 large cubes of jaggery, heat with a little water and strain the thick syrup in a container.
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Add toasted coconut, 1/4 cup of jaggery syrup, elaichi powder and blend in a high powered blender. Do not add any water, just use the blender stick to thoroughly push down the mix until well grinded. If you have a traditional mixie, open the jar a few times, stir, blend again until well combined.
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Using a silicone brush or your hands, oil the sides and the bottom of a loaf pan with coconut oil.
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Pour the thick batter/paste into a loaf pan and push it against the walls of the pan until you reach the desired thickness of burfi. You do not have to use the entire surface area of the pan.
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Flatten the burfi with a flat spatula. You can also brush some oil on the top of the burfi if you wish. Place the pan in a 325°F heated oven* for about 45 minutes.
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Leave the pan out to cool for 30 minutes or use a freezer to speed up the cooling. Only after it is completely cool, try to flip the burfi.
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Cut into pieces and serve.
- *350°F is too high for the burfi -you end up with the crust burning and insides still a little wet. 300°F is too low, since it does not brown the edges for the lovely caramel flavor. I found 325°F to be the best setting for this burfi.
- Jaggery is unrefined Indian molasses. You can substitute with regular molasses instead.