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Quick Nariyal Burfi (Indian Coconut Fudge)

SUBMITTED BY: Lola in the Kitchen PHOTO BY: Lola in the Kitchen

"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!"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  5 Min
COOK TIME  7 Min
READY IN  1 Hr 12 Min
Original recipe yield 1 - 9x9 inch pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 cups sweetened flaked coconut
  • 1 1/2 (14 ounce) cans sweetened condensed milk
  • 2/3 cup sliced almonds
  • 1 tablespoon ground cardamom (optional)

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by YumYumYum
I added the cardamom plus a dash of rose water. These turned out quick and moist--didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2008 by Reg
Wonderful, so easy and so good. While it is rich, it does not seem sinful. I think that I... MORE


 
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Recipe Submitter:

Lola in the Kitchen
Photo by Lola in the Kitchen
Cooking Level: Intermediate
Living In: Toronto, Ontario, Canada
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Nutritional Information
Quick Nariyal Burfi (Indian Coconut Fudge)

Servings Per Recipe: 12

Amount Per Serving

Calories: 278

  • Total Fat: 12.9g
  • Cholesterol: 17mg
  • Sodium: 110mg
  • Total Carbs: 36.8g
  •     Dietary Fiber: 1.5g
  • Protein: 5.6g

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