Subj : Coconut Burfi (Indian Fudge)
To   : All
From : Ben Collver
Date : Thu Mar 27 2025 12:28:53

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Coconut Burfi (Fudge)
 Categories: Candy, Indian
      Yield: 8 Servings

      4 tb Ghee
      3 c  Unsweetened coconut flakes
      3 tb Almond meal
 13 3/8 oz Dulce de leche can (380 g)
      8    Green cardamom pods;
           - up to 10 -OR-
    1/4 ts Cardamom powder
      2 ts Ghee; for greasing the tray

MMMMM--------------------------GARNISH-------------------------------
    1/2 c  White chocolate chips
           - (optional)

  Preparation time: 5 to 8 minutes
  Cooking time: 10 minutes + chill time

  Remove the seeds from the cardamom pods and crush them into a fine
  powder using mortar & pestle. Set aside. Skip this step if using
  ready-to-use cardamom powder.

  Liberally grease the tray/brownie pan you want to set the fudge in
  with 2 ts ghee. Set aside.

  In a heavy, wide-mouthed (I use my 12") pan, melt the 4 tb ghee on a
  low heat. Add the almond meal and roast it for 1 to 2 minutes until
  it smells fragrant but does not change color.

  Next, on low to medium heat, add the dried coconut flakes & toast them
  stirring continuously until you smell the aroma and they just start
  to turn light brown, about 2 to 3 minutes.

  Add the crushed cardamom next & mix well.

  Reduce heat to low. Add dulce de leche. Immediately stir everything
  together until the mixture clumps up together. Cook for another 1 to 2
  minutes. Put off the heat.

  Transfer the mixture to the greased tray and spread evenly to a
  uniform thickness. You can use back of a spatula or spoon to smoothen
  out the surface. Let cool for 10 minutes.

  Cover the surface with a wax paper next and let set in refrigerator
  (during summers) for at least 1-1/2 hours or outside (in winters)
  until firm to touch. With cold weather in, I let the tray sit on the
  countertop overnight.

  Melt the white chocolate chips over a double boiler and drizzle over
  the fudge. Let set for another hour until the chocolate dries out.
  Cut into neat squares using a sharp knife dipped in hot water.

  Notes:

  I use dried, desiccated, unsweetened coconut flakes available in the
  bulk supply section at Whole foods. You can use fresh or frozen
  coconut (skinless) in this recipe but you will need to adjust
  (increase) the toasting time in that case. Ensure that the moisture
  has totally dried out before you add the other ingredients.

  I stock whole green cardamom pods, break open, crush the seeds using
  mortar/pestle and use in my recipes. It is a much fresh & economical
  option.

  You can leave the fudge as it is or use any kind of nuts, semi sweet
  chocolate, edible silver/gold foil for garnishing.

  Recipe by Sanjuro

  Recipe FROM:
  <gopher://sdf.org/0/users/sanjuro/indian-food/coconut-burfi.txt>

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