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Nariyal burfi (coconut fudge)

  • 420 g Milk
  • 90 g Coconut Flour
  • 1 t Unsalted Butter
  • 100 g White Sugar
  • 1 pinch Cardamom Seed, ground
  • 1 T Unsalted Butter
  • 10 Pistachios, sliced
  1. Grease a plate or heat-safe food storage.
  2. Boil. Combine coconut flour and milk in a saucepan. Boil 30 minutes.
  3. Caramelize sugar. Melt butter in saucepan over medium-high heat. Add sugar and spread evenly. Stirring continuously, cook until sugar starts melting and turns light brown --- remove from heat immediately when it becomes golden brown.
  4. Dissolve sugar. Reduce heat to medium. Slowly add milk mixture. stir until sugar fully dissolves and the mixture takes on a light brown color.
  5. Cook. Stirring continuously and scraping the sides, cook 15 minutes until the mixture becomes lumpy. Add the remaining butter and keep stirring until mixture become soft dough consistency.
  6. Pour. Pour fudge over greased container. Flatten with greased spoon. Garnish with sliced pistachios.
  7. Cool. Cool 3-4 hours.
  8. Serve in 3-cm squares.

Caramelizing sugar requires constant awareness.

The process requires a good saucepan to distribute heat consistently and evenly. After the sugar melts, it changes color very quickly and it can easily burn.

  1. Jain, Manjula. "Nariyal Burfi (Coconut Fudge)." Manjula's Kitchen. 7 October 2018. ↩