Wow, this was very popular! I did it a little differently and therefore I have some questions. 1: I didn't have enough condensed milk, so I did 2/3 recipe. I added an extra 1/2 tsp. cardamom. This was fantastic! 2: I used unsweetened finely grated coconut. It was plenty sweet - in fact, having tasted it, I think sweetened coconut would be too much. When I make it again (which I definitely will!), I'll use unsweetened coconut again. OK, questions: I did this on the stovetop - I am leary of the microwave for such things... maybe because of my microwave. I waited and waited for the coconut to bubble, but it did not, and since there is more solid than liquid in this recipe, it ended up scorching a bit, so I added a few TBSPs of milk.... the texture ended up possibly a bit sifter than traditional nariyal burfi... any suggestions as to how to correct this? Is the coconut supposed to be completely soft in the final result or would it still maintain some of it's texture? I'd like it a bit softer, but cooking it in the fudge recipe any longer would have really burned and scorched it. I am wondering if I could boil it to soften it a bit before cooking it with the condensed milk, or will i lose some of the coconut flavor if I do this? Thanks for the recipe and for any suggestions you may have. Cheers!
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Wow, this was very popular! I did it a little differently and therefore I have some questions....