Quick Nariyal Burfi (Indian Coconut Fudge)

Quick Nariyal Burfi (Indian Coconut Fudge)

29
Lola in the Kitchen 0

"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!"

Ingredients

1 h 12 m {{adjustedServings}} servings 275 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

29
  1. 34 Ratings

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I liked this recipe. I made some alterations though, so I only gave it 4 stars. I used unsweetened coconut, and I added ginger, not cardamon. I made these to give away for Christmas, and my rela...

I added the cardamom plus a dash of rose water. These turned out quick and moist--didn't have to change a thing! Thanks!

Wonderful, so easy and so good. While it is rich, it does not seem sinful. I think that I may try it with fat free sweetened condensed milk. Will let you know how that turns out.