Five step simple fudge recipe to make homemade delicious Indian Sweet – Mixed Nut Coconut Burfi, that would leave your family and friends guessing the hidden ingredient. Mixed nut coconut burfi recipe needs only few basic ingredients that are easily available in most household kitchens or can be easily found in local grocery store. Enjoy the pleasure of making and sharing your own homemade dessert with pride.
Unique Dessert for your Festive Sweets Platter
Festive season calls for dessert and sweets to keep the holiday mood going. Mixed nut 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 this burfi or fudge. Mixed Nut Coconut Burfi or fudge can be stored for up to 2 weeks in the refrigerator.
Managing Sweetness in Your Desserts
Since you’ll be making this dessert yourself, you can control the dessert sweetness to your liking. Market desserts are usually very sweet for me, which pushes health conscious consumers away from them. In this case, you can even opt to make two separate batches, one for kids and one for those who like less sugar.
Small portion sizes make sweets more fun without guilt.
What is Burfi?
The word Burfi or Barfi originated from Persian word ‘Barf’ or ‘Burf’, which means a slab of ice. Burfi, looks like a ice cube in shape, but is obviously made of ‘khoya’ i.e. milk solids. To make Khoya you boil milk till it becomes almost dough type consistency. Khoya is the main binder in most burfi recipes, with added ingredients to give it different flavors like mango burfi, cashew burfi, pistachio burfi, and gulkand burfi, etc. Making khoya at home is a time-consuming process, hence I opt to buy it from a store.
Desserts can be Healthy too…
This Mixed Nut Coconut Burfi 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.
Mix Nut Coconut Ingredients:
Equal amount of grated fresh coconut, roasted and chopped mixed nuts, mawa/khoya and sugar/jaggery/ coconut palm sugar.
I took
From Pantry
- Coconut -1.5 cups fresh grated
- Mixed nuts (cashews, almonds, walnuts, pistachios, pumpkin seeds, melon seeds, chironji) – 1.5 cups roasted; whole or chopped
- 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
Mix Nut Coconut Burfi 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.
“For pleasure has no relish unless we share it.”
― Virginia Woolf, The Common Reader
If you like the post, please show your support by sharing it with others via your social media accounts or other venues. If more people visit our blog, we can bring more content to you faster.
Other dessert recipes on EYP that may interest you:
Other recipes with Coconut and Nuts on EYP:
Mixed Nut Coconut Burfi with a hint of Fennel
Ingredients
- 1.5 cup Coconut Grated
- 1.5 cup Mixed nuts – cashews, almonds, walnuts, pistachios, pumpkin seeds, melon seeds, chironji Roasted – Chopped or whole
- 1.5 cup Mawa/khoya Grated
- 1.25 cup Raw brown sugar
- 1.5 cup Water
Spices
- 1 tsp Cardamom powder
- 1 tbs Fennel seeds Optional for flavor
- 1/2 tsp Black pepper Powder
Instructions
- 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.