Fennel Mixed Nut Coconut Burfi (Indian Fudge)

Holiday season calls for desserts and sweets to keep the mood going! Mixed nut and coconut burfi is an easy-to-make Indian sweet with a unique twist of fennel flavor.

Total Time

1hr 45min

0.0

0 Ratings

Author: Enhance Your Palate

Servings:

Ingredients

•

1/2 tsp

Ghee

•

1 1/4 cups

Brown Sugar

•

1 1/2 cups

Water

•

1 1/2 cups

Khoya Barfi , grated

•

1 1/2 cups

Unsweetened Shredded Coconut

•

1 1/2 cups

Mixed Nuts and Seeds

•

1 Tbsp

Fennel Seeds

(optional)

•

1 tsp

Ground Cardamom

•

1/2 tsp

Ground Black Pepper

Cooking Instructions

Prepare a baking sheet to set the fudge by applying Ghee (1/2 tsp) on the baking sheet surface and keep it aside.

On medium heat add Brown Sugar (1 1/4 cups) and Water (1 1/2 cups) to a pan. Let it cook for 10-15 minutes until it gets really thick, almost ready to crystallize again.

At this point add Khoya Barfi (1 1/2 cups) and mix rigorously. There should not be any lumps. Mixing it into the sugar syrup will make sugar syrup thin that’s why we need the sugar syrup to be a really thick consistency.

Turn the heat really low and quickly add Unsweetened Shredded Coconut (1 1/2 cups) , Mixed Nuts and Seeds (1 1/2 cups) , Fennel Seeds (1 Tbsp) , Ground Cardamom (1 tsp) , and Ground Black Pepper (1/2 tsp) , and give a rigorous mix. Transfer the mixture to the oiled baking sheet.

Spread out the mixture evenly and set aside to cool it down. After that keep it in the refrigerator for 1 hour before slicing.

Finally, this delicious dessert is ready to be cut into your desired shape.

Author's Notes

If you think the consistency of the mixture is still too thin, then set cook a little further after mixing all the ingredients. Alternatively, if you think it is too thick to spread add little milk to it. You can make this without kohya as well, in that case, the consistency of sugar syrup should be thin, then mix coconut, nuts, and other ingredients into the sugar syrup. Give it a good mix and spread the mixture to the oiled baking sheet and keep it aside to cool down.

Nutrition Per Serving

CALORIES

349

FAT

13.5 g

PROTEIN

5.0 g

CARBS

54.7 g