Rupali Agarwal
Festive season calls for dessert and sweets to keep the holiday mood going. Mix nuts coconut burfi or fudge is an easy to make Indian sweet with a twist of fennel flavor that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in the burfi or fudge. This recipe only needs a few key ingredients to make it that are easily available in the kitchen. First key ingredient, Coconut has low GI and is high in fiber. Other mineral in coconut, such as manganese, copper, selenium, potassium, iron, phosphorous, magnesium and zinc; help maintain the proper body functions. Nuts are also low in GI and provide the much needed proteins. Overall this Indian dessert is packed with nutrients and festive mood. Small portion sizes make sweets more fun without guilt.
Ingredients:
Equal amount of grated fresh coconut, roasted and chopped mixed nuts, mawa/khoya and sugar/jaggery/ coconut palm sugar
I took
- Coconut -1.5 cups fresh grated
- Mixed nuts (cashews, almonds, walnuts, pistachios, pumpkin seeds, melon seeds, chironji) – 1.5 cups roasted
- Mawa/khoya – 1.5 cup grated
- Raw brown sugar – 1.25 cups (I reduced the amount of sugar since we like sweetness on lighter side)
- Water – 1/2 cup
- Spices
- Cardamom powder – 1 tsp
- Fennel seeds (optional, add for fennel flavor)
- Black pepper powder – 1/2 tsp
Method:
- 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 mix-nuts coconut burfi or fudge is ready to cut into desired shape.
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.
Enjoy with family and friends. More you share, more is the joy of making it.
Festive season calls for dessert and sweets to keep the holiday mood going. Mix nuts coconut burfi or fudge is an easy to make Indian sweet with a twist of fennel flavor that makes it unique. Palate is immediately curious about the source of distinct essence and flavor in the burfi or fudge. This recipe only needs a few key ingredients to make it that are easily available in the kitchen. First key ingredient, Coconut has low GI and is high in fiber. Other mineral in coconut, such as manganese, copper, selenium, potassium, iron, phosphorous, magnesium and zinc; help maintain the proper body functions. Nuts are also low in GI and provide the much needed proteins. Overall this Indian dessert is packed with nutrients and festive mood. Small portion sizes make sweets more fun without guilt.
- 1.5 cup Coconut Grated
- 1.5 cup Mixed nuts - cashews, almonds, walnuts, pistachios, pumpkin seeds, melon seeds, chironji Roasted
- 1.5 cup Mawa/khoya Grated
- 1.25 cup Raw brown sugar
- 1.5 cup Water
- 1 tsp Cardamom powder
- 1 tbs Fennel seeds Optional for flavor
- 1/2 tsp Black pepper Powder
-
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.
Enjoy with family and friends. More you share, more is the joy of making it.
Visitor Rating: 5 Stars
Awesome one
But is there any other alternative for Khoya/Mawa?
No, not for this recipe. Though you can use milk powder but the process and method would be different.