Thursday, 17 November 2011

Coconut Burfee/Fudge



1/2 cup dessicated unsweetened coconut (you can also use fresh coconut)
2/3 cup 2% milk (you can use whole milk or condensed milk too)
1/3 tsp cardamom powder
4 tbsp sugar (you can add more or less depending on your taste)
3 coarsely crushed almonds
a few strands saffron(mixed in 2 tsp of hot milk)
1/2 tsp ghee

1. Heat the ghee and add the dessicated coconut. Saute/Mix it well for 2 minutes (dont let it turn brown).

2. Add the milk, cardamom powder, almonds, saffron and sugar and let the concotion boil, stirring it once in a while till it thickens and becomes dry and firm (of a fudge consistency) but still soft.

3. Pour into a plate already greased with a little ghee and with a flat spoon roll/pat out evenly in the plate. Cut it into diamond shaped pieces and let it cool. Do not remove from the plate.

4. After its completely cooled, put it in the refrigerator so that it sets in firmly and doesnt break.

5.Remove after 5-6 hours 

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