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!
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 do 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. - 05 Jan 2009 (Review from Allrecipes US | Canada)
I added the cardamom plus a dash of rose water. These turned out quick and moist--didn't have to change a thing! Thanks! - 17 Feb 2008 (Review from Allrecipes US | Canada)
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. - 12 May 2008 (Review from Allrecipes US | Canada)