Guest guest Posted November 13, 2004 Report Share Posted November 13, 2004 * Exported from MasterCook * Coconut Fudge 8 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Candy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 tsp vanilla extract 1 tsp melted margarine -- for brushing 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. Source: " Rec.food.recipes " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2449 Calories; 8g Fat (3.0% calories from fat); 7g Protein; 605g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 1 Lean Meat; 1 Fat; 40 1/2 Other Carbohydrates. 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. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2004 Report Share Posted December 5, 2004 Like the recipe but we are soy allergic....could it work with homemade rice milk??? Sue , " Tea Cozy " <teacups@c...> wrote: > Coconut Fudge > Source: VegRecipes > > 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 tsp vanilla extract (alcohol free/Bickford's) > 1 tsp melted vegan margarine -- for brushing > > 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. > > > Per Serving (excluding unknown items): 2449 Calories; 8g Fat (3.0% > calories from fat); 7g Protein; 605g Carbohydrate; 3g Dietary Fiber; 0mg > Cholesterol; 80mg Sodium. Exchanges: 1 Lean Meat; 1 Fat; 40 1/2 Other > Carbohydrates. > > 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. Can be dipped > in chocolate for variety. > > > " I send you love and good dishes --- from my house to yours! " Quote Link to comment Share on other sites More sharing options...
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