Recipe 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!"
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sweetened flaked coconut
1 1/2 (14 ounce) cans
sweetened condensed milk
I liked this recipe. I made some alterations though, so I only gave it 4 stars. I used unsweetened coconut, and I added ginger, not cardamon. I made these to give away for Christmas, and my relatives do not like cardamon.
I also melted semi-sweet chocolate chips, with a little bit of butter, and I dipped the square blocks of cut burfi into the melted chocolate, and I let them set on a rack to dry, one side at a time.
They looked good, and tasted great. My relatives liked them a lot.
Thanks for this recipe.
Not sure what happened here, I followed the recipe exactly but even after 24 hours this still had not firmed up. Such a shame as it looked delicious in the pan...
I added the cardamom plus a dash of rose water. These turned out quick and moist--didn't have to change a thing! Thanks!
Wonderful, so easy and so good. While it is rich, it does not seem sinful. I think that I may try it with fat free sweetened condensed milk. Will let you know how that turns out.
I made this fudge for an Indian luncheon our Dinner Club was having and the other ladies just raved about it! I made it the night before and chilled it until about 30 minutes before serving. The cardamom is very strong if you only chill the fudge for the one hour the recipe calls for. I found that by making it a day ahead, the flavors had all blended nicely by serving time and the cardamom wasn't as over-powering.
I made small round balls and flattened them a little and rolled them in confectionry sugar and pistachios. They are on the sweet side. They turned out really good.
very nice! super easy to make and tastes great!
This did not work for me at all and I followed the recipe to the letter. It was sticky and gooey and didn't set. Next time I'll just microwave it longer (or maybe not - the end result was fun!) If I had to rate it on the taste though, it would get 5 stars. I salvaged it by forming little balls and rolling them in chopped toasted almonds then dipping in white chocolate. They were yummy anyway and it was like a feeding frenzy around the dish when they were put out!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Nariyal Burfi (Indian Coconut Fudge)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 109
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