Sweet potato and jaggery barfi is a traditional-style Indian mithai with a modern healthy twist. It combines the smooth texture of sweet potatoes with the earthy sweetness of jaggery, making it naturally rich and full of flavour without the need for refined sugar. This sweet treat is ideal for winter months, festivals, or simply as a healthier dessert option for your family. What sets this barfi apart is its texture and taste. The sweet potatoes give it a soft, fudgy bite while the jaggery adds depth and richness.
With the gentle aroma of cardamom and the added crunch of chopped nuts, this dessert becomes both comforting and celebratory. It’s also gluten-free and can be made vegan by using coconut oil instead of ghee, making it suitable for a wide range of dietary needs.If you are looking for an easy yet impressive sweet to make at home without relying on store-bought options, this barfi recipe is for you. It needs only a few ingredients and follows a clear five-step process.
Step 1: Boil and mash the sweet potatoes
Begin by washing and peeling two medium-sized sweet potatoes. Chop them into cubes and boil until they are soft and fully cooked. Drain any excess water and mash the sweet potatoes thoroughly while they are still warm. You should aim for a smooth consistency with no lumps. This will ensure the final texture of your barfi is silky and even. A hand masher works well, or you can use a blender if needed, but avoid adding water.
Step 2: Melt the jaggery and combine it with sweet potato
In a non-stick pan or heavy-bottomed kadai, add one cup of grated jaggery along with two tablespoons of water. Heat on low flame until the jaggery melts into a thick syrup. Stir continuously to avoid burning. Once melted, add the mashed sweet potatoes to the jaggery syrup and mix well. Keep stirring to combine both ingredients evenly. The mixture will start to thicken and form a uniform paste as it cooks.
Step 3: Cook with ghee and add flavouring
Now add two to three tablespoons of ghee to the mixture and continue cooking on medium-low heat. The ghee helps bring out the richness and prevents the mixture from sticking. Stir regularly to ensure it does not burn at the bottom. Add cardamom powder for flavour and a handful of chopped cashews or almonds for texture. Cook until the mixture thickens further and begins to leave the sides of the pan, forming a soft dough-like consistency.
Step 4: Set the mixture in a greased tray
Grease a small square or rectangular tray or plate with ghee. Pour the hot barfi mixture onto it and spread it evenly with a spatula. Press it down gently to flatten the surface and shape the mixture into a block. You can sprinkle more chopped nuts or rose petals on top for decoration. Let it cool at room temperature for at least one hour or refrigerate for quicker setting. Once set, cut into squares or diamonds using a sharp knife.
Step 5: Store and serve this festive delight
Once your barfi is cut, store the pieces in an airtight container. It stays fresh in the refrigerator for up to five days. Serve it at room temperature as a snack, festive treat, or post-meal dessert. This homemade barfi is perfect for gifting, sharing, or adding to your thali during Diwali or other Indian festivals. The balanced sweetness and natural ingredients make it a crowd-pleaser across age groups.
Sweet potato and jaggery barfi is proof that desserts don’t need to be complicated to taste divine. With just a few wholesome ingredients and a simple five-step process, you can prepare a sweet that is not only delicious but also nourishing. The combination of sweet potatoes, jaggery, and ghee results in a traditional treat that is light on the stomach but rich in flavour. Whether you’re celebrating a festival or just want a homemade dessert with a difference, this barfi is a recipe worth saving and repeating.