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.