Coconut Fudge
Source of Recipe
VegRecipes
Recipe Introduction
Known as nariyal burfi in northern India and khobri
meethai in the south, this delectable dessert is featured
on festive occasions or at teatime, teamed with hot spicy
snacks. these are traditionally made colorful with the
addition of red, yellow, or green food color. Can be dipped
in chocolate for variety.
List of Ingredients
4 cups fresh grated coconut (from one medium coconut)
3 cups sugar
1 cup soy milk
seeds from 8 green cardamom pods -- ground
10 raw almonds -- coarsely chopped
1 tsp vanilla extract (alcohol free/Bickford's)
1 tsp melted vegan margarine -- for brushingRecipe
Combine the coconut and sugar in a large heavy skillet or dutch oven. stir
on medium-high heat untill the sugar dissolves, 3 to 4 minutes. add the
milk and cook uncovered, stirring occasionally, for 15 minutes. Reduce the
heat to medium and continue cooking and stirring until all of the liquid
is absorbed, another 12 to 15 minutes. stir in the cardamom, almonds, and
vanilla, mix well, and remove from heat. Crush a large platter or 2 dinner
plates with margarine. pourthe coconut mixture in the center. spread
evenly into a 1/4 inch / 7 mm thick layer. cool and cut into 2 inch / 5 cm
squares. cover tightly if not serving immediately.
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