Coconut Burfi with jaggery, also known as Bellam Kobbari Achu, is a classic South Indian sweet prepared during festivals, poojas, and special occasions. The combination of fresh coconut and jaggery creates a rich, aromatic, and naturally sweet dessert with a beautiful golden-brown color. Unlike sugar-based burfi, jaggery adds depth of flavor along with added nutritional value.
This recipe is simple, traditional, and requires only a few ingredients, yet the taste is incredibly satisfying.
Ingredients
• Fresh grated coconut – 2 cups (white part only, tightly packed)
• Grated jaggery – 1 to 1¼ cups (adjust to taste)
• Water – 2 tbsp (only to melt jaggery)
• Cardamom powder – 1/2 tsp (freshly crushed)
• Ghee – 1 tbsp (for greasing tray)
• Ghee – 1 tsp (optional, for cooking aroma)
• Cashews – 8–10 (optional, chopped)
Preparation Process
1. Preparing the Coconut
Use fresh grated coconut and remove the brown layer for smooth texture.
If the coconut is very moist, dry roast it on low flame for 2–3 minutes to remove excess moisture. Do not brown it. This helps improve texture and shelf life.
Keep aside.
2. Preparing Jaggery Syrup
Add grated jaggery and 2 tablespoons water to a thick-bottom pan.
Heat on low flame until the jaggery melts completely. Stir occasionally to prevent burning.
Once melted, strain the syrup to remove impurities.
Return the filtered syrup to the pan and cook on medium flame until it slightly thickens.
To check consistency, drop a little syrup into water. It should form a soft ball when pressed between fingers (soft-ball stage). This ensures proper setting of burfi.
3. Cooking the Mixture
Add the grated coconut to the jaggery syrup.
Mix well and cook on medium flame, stirring continuously.
As it cooks:
- The mixture thickens
- Moisture reduces
- It begins to leave the sides of the pan
This process takes around 8–12 minutes.
Add cardamom powder and optional 1 tsp ghee for extra aroma.
Cook until the mixture becomes thick and forms a soft mass.
Do not overcook, as it may become hard after cooling.
4. Setting the Burfi
Grease a plate or tray with ghee.
Transfer the hot mixture immediately to the tray.
Spread evenly and press gently with a greased spatula to level the surface.
Sprinkle chopped cashews if desired and press lightly.
Let it cool at room temperature for 20–30 minutes.
5. Cutting and Cooling
While still slightly warm, cut into squares or diamond shapes using a greased knife.
Allow to cool completely before separating pieces.
Storage
• Stays fresh 5-7 days at room temperature
• Refrigerate for up to 10 days
• Store in airtight container
• Avoid moisture exposure
Health Benefits
• Jaggery is rich in iron and minerals
• Coconut provides healthy fats and energy
• Contains dietary fiber for digestion
• Better alternative to refined sugar sweets
• Homemade without preservatives
Tips for Perfect Coconut Jaggery Burfi
• Always strain melted jaggery
• Use thick-bottom pan to prevent burning
• Stir continuously while cooking
• Cook syrup to soft-ball consistency
• Do not add milk
• Slightly roast coconut if moisture is high
Kobbari Achu is more than just a sweet; it is a traditional festive delicacy known for its decorative shapes and rich coconut flavor. Whether made with sugar or jaggery, this coconut burfi adds a beautiful homemade touch to celebrations and special occasions.