Quick Nariyal Burfi (Indian Coconut Fudge) |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 1 |
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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! Ingredients:
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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