Best Indian Fudge Recipes
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!
Provided by Lola in the Kitchen
Categories World Cuisine Recipes Asian Indian
Time 1h12m
Yield 12
Number Of Ingredients 4
Steps:
- 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.
- Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 37.6 g, Cholesterol 16.7 mg, Fat 12.1 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 115 mg, Sugar 33.6 g
INDIAN FUDGE
Steps:
- Grease an 8-by-8-inch square pan.
- Melt the butter in a saucepan over medium heat and add the dry milk powder, ground cashews, chopped cashews, 1/4 cup chopped pistachios and ground cardamom. Stir and cook until the mixture begins to turn golden, about 10 minutes.
- In a separate pot, heat the sweetened condensed milk over low heat. Pour into the nut mixture and turn the heat off. Stir to combine, and then pour into the prepared pan. Sprinkle with the remaining 2 tablespoons chopped pistachios and let set for at least 20 minutes. Cut into 1 1/2-inch pieces and serve.
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