Quick Nariyal Burfi (Indian Coconut Sweet)

Recipe by: Lola in the Kitchen | Photo by: Allrecipes

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Prep: 5 mins Cook: 7 mins
Extra time: 1 hour 3 mins,
Serves: 12

A traditional Indian sweet made easy with my Western fudge-making adaptations! No boiling water and sugar or use of a sugar thermometer in this recipe!

Recipe provided by:

Allrecipes

Ingredients

225g desiccated coconut

1 1/2 (397g) tins condensed sweetened milk

70g flaked almonds

1 tablespoon ground cardamom (optional)

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Preparation method

1. Grease a 23cm tin. 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 tin, and smooth the top with a spatula.

2. Cool for 1 hour in the refrigerator, then cut into 2.5cm squares with a greased knife.