Authentic Coconut Barfi Recipe | Easy Indian Sweet with Jaggery (No Condensed Milk)

Grate 2 cups of fresh raw coconut. You may remove the brown skin on the back for a whiter barfi, but it's optional. Keeping it adds more fiber and flavor. Set aside.

In a thick-bottomed pan or kadai, add 1 tsp of ghee. Once melted, add the grated coconut.

On low to medium flame, sauté gently until the raw smell reduces and it becomes soft and slightly dry (but not brown). It should feel like slightly powdery wet sand. This step enhances flavor and prevents a raw taste.

In a cup or small saucepan, add 1 cup of grated jaggery with 2–3 tbsp water. Heat on low flame, just enough to dissolve the jaggery fully. Do not overboil.

Stir continuously. Once jaggery is fully melted, strain using a metal strainer to remove impurities like sand or threads.

Add the strained jaggery syrup to the sautéed coconut mixture. Mix well and cook on medium flame, stirring constantly.

Once it starts thickening, reduce the flame to low and continue stirring to avoid sticking or burning. This stage takes 5–10 minutes. You’ll notice the mixture starts leaving the sides and thickening into a single mass.

Add cardamom powder and mix well. To test if it's ready, take a small spoon of mixture and try rolling it into a ball with your fingers. If it's soft and holds shape, it’s ready for a soft barfi or coconut laddu. If you want harder barfi, cook for a few more minutes (but do not let it burn).

Grease a steel plate or tray with ghee. Pour the hot mixture into it and level it evenly using a ghee-smeared spatula or back of a spoon.

Let it rest for 15–20 minutes or until completely cooled. Before it cools fully, score light lines for cutting using a knife or dough cutter. Once fully set, cut into square or diamond pieces and store in an airtight container.