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
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