Coconut Jaggery Barfi

1. 1

   In a small pan, toast the cashews in a tsp of the ghee. Set aside.

2. 2

   In a medium saucepan (low heat) cook jaggery and coconut until blended being watchful that the coconut does not burn.

3. 3

   Add milk and stir 'til well blended.

4. 4

   Add the rest of the ghee, cardamom, salt, and nuts.

5. 5

   Cook stirring frequently 'til mixture is slightly pliable and begins to pull away from the sides of the pan.

6. 6

   Spread in a greased pan and refrigerate 'til firm or overnight.

7. 7

   Remove from pan (place bottom of pan in hot water a minute).

8. 8

   On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.