KCB 12.8: Coconut Cream Fudge
Coconut Cream Fudge
When sweetened milk is cooked down slowly until most of the water has evaporated, the resultant fudge is called burfi. This delicious version contains shredded fresh coconut, light cream, and optional kewra essence (available at all Indian grocers). Dried coconut can be substituted for fresh coconut.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: 36 pieces
• YIELD: 36 pieces
• 2 cups (500 ml) finely grated fresh coconut
• 1 cup (250 ml) milk
• 1 cup (250 ml) light cream
• 3/4 cup (185 ml) caster sugar
• 3 drops kewra essence (optional)
• 1 cup (250 ml) milk
• 1 cup (250 ml) light cream
• 3/4 cup (185 ml) caster sugar
• 3 drops kewra essence (optional)
1. Combine the coconut, milk, cream, and sugar in a heavy-based 5-litre/quart saucepan. Boil the mixture over high heat. Stirring constantly, cook the mixture vigorously until it is reduced to about one-half volume. Lower the heat to moderate and continue reducing while stirring rhythmically and steadily until the mixture forms a firm mass that pulls away from the sides of the pan. Add the kewra essence.
2. Scrape the coconut fudge onto a lightly buttered tray and press the mixture, with the aid of a spatula, into a 15 cm x 15 cm (6-inch x 6-inch) slab. When it is cool, cut into 25 squares. Store in an airtight container. It may be refrigerated for up to two weeks.
|
Link to this page: https://prabhupadabooks.com/gvd/12/kcb-12-8-coconut-cream-fudge
|