Coconut Burfee or Coconut Truffle | Two ways to Serve This Coconut Fudge

by Rekha Kakkar
In Indian
— 23 Mar, 2012

Sweets have never been my area of interest to experiment with and when it comes to Indian sweets more so as lots of preparations and patience goes into making them and not to mention the tickling calorie bomb they are with few exceptions like shree khand and kheer etc which are relatively easy to master and less guilt involved.

Me being a lazy cook, I want my food to be ready quickly, but this holi when I needed to serve some sweets I really wanted something special to serve to my friends. Hubs has a major sweet tooth and he suggested something Indian. When he asked Indian than there is nothing more convenient than this instant coconut burfee or fudge. Whenever I have to make quick something this fudge is my go to thing.

Ready in less than 10 minutes most of the ingredients are commonly available at hand, it is so simple, just perfect in texture ,soft, chewy and enough graininess of coconut provides it right consistency and sweetness.

I made two shapes, half of the cooked mixture flattened and cut into square/rectangles and half of it divided into small round truffles filled with nuts and soft whipped cream, both came out beautifully but I wish there could be some magic to take away those tiny creatures known as calories out of it

Coconut Fudge Two Ways

Makes : 26 pc Time : 10 Minutes

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Ingredients

Condensed milk 200 ml
Desiccated Coconut 2 cups
Ghee ( clarified butter) 1 Tbsp
Pistachio slivers 2 tsp
Mixed nuts chopped fine 1 tbsp
Whipped cream 2 tbsp

Directions

Prepare a square pan and coat it with a smear of ghee for setting the fudge
keep it aside.
Mix condensed milk and desiccated coconut in a bowl.
Heat ghee in a thick bottomed/ non stick pan, add condensed milk and Coconut
mixture to it and keep it stirring with a slotted spoon till acquires a
thickish texture which is anywhere between 5-6 minutes.
Remove the pan from stove and with a spatula empty half of the mixture
prepared pan spread the mixture so that it is 1 inch in thickness and flatten
it with flat object . Set it aside to cool and get firm.
Truffle when rest of the mixture is bit cold and ready to be handled with
hands divide it in to small balls approx 12 balls and flatten in the palm of
your hand and likewise prepare all the flattened disk.
Mix chopped nuts except pistachio and whipped cream with light hands and with
small spoon place the small amount of filling over each flattened disk.
Close the disc around the filling and again roll into a ball , dip this ball
in desiccated coconut and you are ready to serve it.

— Rekha Kakkar

Rekha Kakkar is a food photographer and stylist based in New Delhi India . She loves to explore all kinds of lifestyle photography , passionate about nutrition and healthy food and loves to share stories around it, often with some glimpses from her day to day life.