Coconut Jaggery Burfi (soyi Khadi)

Wish you all a very happy Deepavali.

I was thinking to post few recipes before Deepavali this year but lately I have been so busy at work and with kids, it has become impossible to sit down to write something!. My parents are visiting us for a short time and I am celebrating the festival with them after a very long time. We didn’t do much this year but having them with us in itself is a huge blessing. Aayi made a few dishes last week and someone pointed out on FB that this recipe was not on the blog. Yes, I have reached a point where I forget what is there on the blog :). Aayi brought some delicious coconut jaggery burfis (soyi khadi) with her from India. They were delicious, melt in the mouth and fragrant.

Coconut burfis – soyi khadis can be made with sugar or jaggery. I don’t remember this variety as much as the white sugar variety or the black variety with liquid jaggery (molasses/pattal goad). The batch aayi brought got over in a week, so we made a fresh batch for Deepavali.

Pictorial:

Coconut Jaggery Burfi (Soyi Khadi)

Ingredients

1 cup fresh grated coconut
1 cup jaggery
1 tea spn ghee
5-6 cardamom pods

Instructions

Apply ghee to a plate or wooden board and rolling pin, keep aside.
Combine jaggery and coconut in a thick bottomed pan and start heating.
Keep mixing on a medium low flame taking care the mixture does not turn brown (it goes from a light color to dark brown within few seconds).
When the mixture becomes frothy and starts leaving the base, take off heat.
Mix the cardamom powder.
Spread the mixture on the prepared wooden board/plate.
Let it cool to room temperature.
Cut them into small pieces.

Notes

Coconut Jaggery Burfi (Soyi Khadi)

Ingredients

1 cup fresh grated coconut
1 cup jaggery
1 tea spn ghee
5-6 cardamom pods

Instructions

Apply ghee to a plate or wooden board and rolling pin, keep aside.
Combine jaggery and coconut in a thick bottomed pan and start heating.
Keep mixing on a medium low flame taking care the mixture does not turn brown (it goes from a light color to dark brown within few seconds).
When the mixture becomes frothy and starts leaving the base, take off heat.
Mix the cardamom powder.
Spread the mixture on the prepared wooden board/plate.
Let it cool to room temperature.
Cut them into small pieces.

Notes

Sapaath is the traditional prasad(offering for god) prepared for Satyanarayan pooja. Sooji is cooked in ghee and milk, then bananas are added to make this very aromatic, tasty sweetdish. While growing up, this was one of the reasons we kids attended the pooja.

We moved into our new house last year. I wanted to have Satyanaran pooja at home but I wanted to have family here for the pooja. I was trying to convince my parents to visit, but things were not working out. Finally this August they agreed to come and I immediately thought about pooja. So we had the pooja last week. I invited all my friends home. Aayi made a HUGE batch of Sapaath. All the friends loved it, most of them had never tasted it before.

I wanted to keep the lunch simple that day but still wanted everyone to have something to eat. We had lemon rice , idli-sambar-chutney , chane usli , airaawat , curd rice , lemon pickle . Everyone enjoyed the food and I loved all the company too.