Nariyal Burfi (Indian Coconut Fudge, adapted from Allrecipes.com)
- 4 c. unsweetened dried flaked coconut
- 2 (14-oz) cans sweetened condensed milk
- Scant 1 c. sliced almonds
- 1 Tbl. ground cardamom
- Several dashes of rose water
- 1 lb. chocolate coating bark
Combine the coconut and sweetened condensed milk in a large, microwave-safe bowl. Microwave on high for 8 minutes, stirring every 45 seconds, or until the mixture is thoroughly hot and bubbling. Remove from microwave, and stir in almonds, cardamom, and rose water. Pour into a well-greased 9x9" pan, and spread it out evenly. Refrigerate until firm (1-2 hrs.).
Cut into small squares (this stuff is rich!), and spread them out on a piece of waxed paper. Toss in the freezer for a few minutes to get nice and firm. Meanwhile, microwave the the chocolate bark in a small, microwave-safe bowl until melted, stirring every 30 seconds. Dip each square of fudge into the melted chocolate until completely covered, then transfer to a chilled baking sheet to harden. Enjoy!
I love the combination of flavors in the fudge. It's a little unexpected, because with the chocolate and coconut, you're expecting more of a traditional Almond Joy-type flavor, and instead you get the floral tastes of cardamom and rose water. But who doesn't enjoy a change of pace from time to time? And it certainly fit the bill for an Indian-inspired dessert! I hope you enjoyed the posts from my Eat, Pray, Love party--I know I had fun cooking, and my friends had fun eating!