Quick Nariyal Burfi (Indian Coconut Fudge) recipe

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Ingredients

3 cups sweetened flaked coconut
1 ½ (14 ounce) cans sweetened condensed milk
⅔ cup sliced almonds
1 tablespoon ground cardamom

Nutrition Info

274.7 calories
carbohydrate: 37.6 g
cholesterol: 16.7 mg
fat: 12.1 g
fiber: 2.5 g
protein: 5.6 g
saturatedFat: 7.8 g
servingSize: -
sodium: 115 mg
sugar: 33.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula.

  2. Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.

Recipe Yield

1 - 9x9 inch pan

Recipe Note

A traditional Indian sweet made easy with my Western fudge-making adaptations! No boiling water and sugar or use of a candy thermometer in this recipe!

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