Coconut Fudge

Coconut Fudge



1 cup each: sugar, milk, whipping cream, unsweetened grated coconut
1 teaspoon ground cardamom
2 tablespoons sliced pistachios or almonds

1.    Heat sugar, milk, cream and coconut to a boil in a medium saucepan over medium-low heat.
2.    Reduce heat to simmer.
3.    Cook until mixture becomes very thick and starts to leave the side of the pan, about 50 minutes.
4.    Transfer mixture to a buttered 8-inch square baking dish/tray.
5.    Sprinkle with cardamom powder and nuts.
6.    Cover with plastic wrap and chill for 8 hours.
7.    Cut into 1 inch diamonds or squares.

This fudge/burfi has to be refrigerated or else it becomes very soft.

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