“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!” - by Lola in the Kitchen
Ingredients
Adjust Servings
Original recipe yields 1 - 9x9 inch pan
Directions
- 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
Amount Per Serving (12 total)
- Calories
- 275 cal
- 14%
- Fat
- 12.1 g
- 19%
- Carbs
- 37.6 g
- 12%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"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 relatives ..." See moredo not like cardamon. I also melted semi-sweet chocolate chips, with a little bit of butter, and I dipped the square blocks of cut burfi into the melted chocolate, and I let them set on a rack to dry, one side at a time. They looked good, and tasted great. My relatives liked them a lot. Thanks for this recipe."
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