I have a new favorite sweetener–the Indian palm sugar called jaggery, which is so rich and delicious it’s almost a food by itself. Traditionally it comes in a loaf and needs to be grated, although some artisan producers are making it in a powdered form for the western market. It makes a fantastic base for both savory and sweet dishes. This recipe is for an Indian sweet called Jaggery Coconut Barfi, but I have made the executive decision to shorten the name to Jaggery Coconut Bars.

There are a number of add-ins to consider: Dried fruit, candied ginger, and any other nuts or seeds you like can be stirred in.

INGREDIENTS
2 cups jaggery, grated
2 cups freshly grated coconut (dried may be used)
1/4 cup milk (soy, hemp, or coconut can be used instead)
2 tablespoons ghee (clarified butter, can use vegetable oil)
1 teaspoon ground cardamom
2 tablespoons chopped cashews
2 tablespoons chopped almonds

1. Place the almonds and cashews in a saute pan and toss over medium heat until golden. Transfer nuts to a plate, and put jaggery, coconut, and milk in the pan and cook over medium heat, stirring, for three minutes.

2. Add cardamom powder and ghee to the pan and cook until thickened. Add nuts and continue cooking until mixture is quite thick and lifts from the pan.

3. Spread into an oiled square pan and allow to cool. When cold, cut into squares.