Semolina Coconut Fudge / Barfi

Ingredients

suji/semolina/rava   1 cup

grated coconut 1 cup

milk  1 cup

sugar 2 cups

ghee/clarified butter  3/4 cup

cardamom pdr   1/2 tsp

saffron few strands / saffron pdr little ( optional)

Nuts chopped as desired

 

Directions

In a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron.

Keep aside for 2 hours.

Grease a pan or tray with ghee and keep aside.

After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.

Keep cooking, stirring and scraping the sides continuously.

You will notice that after 15 to 20 minutes, the mixture will start to thicken. At this point, stir in crushed cardamom powder.

Once it starts leaving the sides of the pan and starts to form a thick fudge like dough; in about 35 to 40 minutes, pour the mixture into the greased pan.

Spread evenly with a greased spatula and top with chopped nuts, press it down lightly.

Leave aside to cool. When warm, cut into desired shapes with a sharp knife.

Serve at room temperature. It is the perfect sweet to serve at festivals, parties or when guests drop by.

Store leftovers in an airtight container  at room temperature.

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