### TranslatedIngredients: 1 cup Fresh coconut - grated,1/2 cup Jaggery - crumbled,1 teaspoon Cardamom Powder (Elaichi),1 teaspoon Ghee ### PrepTimeInMins: 5 ### CookTimeInMins: 20 ### TotalTimeInMins: 25 ### Servings: 5 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Coconut Jaggery Burfi recipe, add ghee, grease a plate and keep aside. Take coconut and jaggery in a pan and cook on medium flame stirring with ladle.Add cardamom powder and mix. Keep stirring continously into the mixture starts coming together leaving sides of the pan.Remove from flame and add the coconut mixture to a greased plate. Spread and level the surface.Allow to cool a bit. Cut into squares when it is warm. It becomes slightly firm when cooled. Decorate with nuts if needed and serve.Serve Coconut Jaggery Burfi for dessert after your festive meal of Jaipuri Aloo Pyaaz ki Sabzi, Boondi Raita and Phulka.