Quick Nariyal Burfi (Indian Coconut Fudge)

          

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!

Original recipe makes 1 – 9×9 inch pan

Ingredients

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

  • PREP

    5 mins

  • COOK

    7 mins

  • READY IN

    1 hr 12 mins

Directions

  1. Grease a 9×9 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.

Nutrition

Calories: 275 kcal
Carbohydrates: 37.6 g
Cholesterol: 17 mg
Fat: 12.1 g
Fiber: 2.5 g
Protein: 5.6 g
Sodium: 115 mg