Coconut Almond Burfi

    Coconut Almond Burfi


    34 people made this

    About this recipe: 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!

    Serves: 12 

    • 225g desiccated coconut
    • 1 1/2 tins (397g) sweetened condensed milk
    • 70 g flakes almonds
    • 1 tablespoon ground cardamom (optional)

    Prep:5min  ›  Cook:7min  ›  Extra time:1hr cooling  ›  Ready in:1hr12min 

    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.

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