Mixed Nut Coconut Burfi with a hint of Fennel
Why I Love This Recipe
Five step simple fudge recipe to make homemade delicious Indian Sweet – Mixed Nut Coconut Burfi, that would leave your family and friends guessing the hidden ingredient. Mixed nut coconut burfi recipe needs only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store. Enjoy the pleasure of making and sharing your own homemade dessert with pride.
Ingredients You'll Need
-1.5 cup Coconut Grated
-1.5 cup Mixed nuts – cashews, almonds, walnuts, pistachios, pumpkin seeds, melon seeds, chironji Roasted – Chopped or whole
-1.5 cup Mawa/khoya Grated
-1.25 cup Raw brown sugar
-1.5 cup Water
Directions
-Prepare a baking sheet / thaali to set the fudge (paak) by applying little clarified butter (ghee) on the baking sheet (thali) surface and keep it aside.
-On medium heat add sugar and water to a pan. Let it cook for 10-15 minutes until it gets really thick, almost ready to crystallize again.
-At this point add maws/khoya and mix rigorously. There should not be any lumps. Mixing mawa to the sugar syrup will make sugar syrup thin that’s why we needed a really thick consistency of sugar syrup.
-Turn the heat really low and quickly add coconut, nuts, cardamom powder, fennel seeds(if using), and black pepper powder and give a rigorous mix and transfer the mixture to the oiled thali or baking sheet.
Spread out the mixture evenly and set aside to cool it down and after that keep it in the refrigerator for 1 hr.
Now the coconut and mixed nuts fudge is ready to cut into desired shape.Fennel flavored Coconut Mixed Nut Fudge Indian Sweet/Dessert
Tips: If you think the consistency of mixture is still too thin, then to set cook 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 mawa as well, in that case the consistency of sugar syrup should be thin (ek taar) now mix coconut, nuts, and other ingredients to the ek taar sugar syrup. Give it a good mix and spread the mixture to the oiled baking sheet (thaali) and keep it aside to cool down.