Coconut Jaggery Barfi

• 3 tablespoons cashew nuts, chopped
• 2 cups jaggery, crumbled
• 2 cups unsweetened dried shredded coconut
• 1/4 cup milk
• 1/2 cup ghee
• 1 teaspoon cardamom
• 1/2 teaspoon salt

1. In a small pan, toast the cashews in a tsp of the ghee. Set aside.
2. In a medium saucepan (low heat) cook jaggery and coconut until blended being watchful that the coconut does not burn.
3. Add milk and stir 'til well blended.
4. Add the rest of the ghee, cardamom, salt, and nuts.
5. Cook stirring frequently 'til mixture is slightly pliable and begins to pull away from the sides of the pan.
6. Spread in a greased pan and refrigerate 'til firm or overnight.
7. Remove from pan (place bottom of pan in hot water a minute).
8. On a cutting board, cut into diamonds or rectangles. Wrap in waxed paper if desired.

cashew nuts, jaggery, coconut, milk, ghee, cardamom, salt

Taken from www.food.com/recipe/coconut-jaggery-barfi-153140 (may not work)