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Quick Nariyal Burfi (Indian Coconut Fudge) |
"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!"
Ingredients :
- 3 cups sweetened flaked coconut
- 1 1/2 (14 ounce) cans sweetened condensed milk
- 2/3 cup sliced almonds
- 1 tablespoon ground cardamom (optional)
Instructions :
Prep : 5M | Cook : 12M | Ready in : 1H12M |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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