Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Coconut Fudge

Confectionary - Fudge - -

INGREDIENTS

4 cups fresh grated coconut (from one medium coconut)
3 cups sugar
1 cup soy milk
Seeds from 8 green cardamom pods, ground
10 raw almonds, coarsely chopped
1 t vanilla extract
1 t melted margarine, for brushing

METHOD

Combine the coconut and sugar in a large heavy skillet or dutch oven. Stir on medium-high heat untill the sugar dissolves, 3 to 4 minutes. Add the milk and cook uncovered, stirring occasionally, for 15 minutes.

Reduce the heat to medium and continue cooking and stirring until all of the liquid is absorbed, another 12 to 15 minutes. Stir in the cardamom, almonds, and vanilla, mix well, and remove from heat.

Crush a large platter or 2 dinner plates with margarine. Pourthe coconut mixture in the center. Spread evenly into a 1/4 inch / 7 mm thick layer. Cool and cut into 2 inch / 5 cm squares. Cover tightly if not serving immediately.

Yield: 30 squares

NOTES

Known as nariyal burfi in northern India and khobri meethai in the south, this delectable dessert is featured on festive occasions or at teatime, teamed with hot spicy snacks. These are traditionally made colorful with the addition of red, yellow, or green food color.

To make them appealing to children, I sometimes borrow an american technique - I dip the burfi diagonally into chocolate for a fun look and taste.

Source: 'Laxmi's Vegetarian Kitchen'

posted by Rebecca

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