Rating: 3.5 stars
39 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 5

A traditional Indian sweet made easy with my Western fudge-making adaptations! No boiling water and sugar or use of a candy thermometer in this recipe!

Recipe Summary

cook:
7 mins
additional:
1 hr
total:
1 hr 12 mins
prep:
5 mins
Servings:
12
Yield:
1 - 9x9 inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula.

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  • Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.

Nutrition Facts

275 calories; protein 5.6g; carbohydrates 37.6g; fat 12.1g; cholesterol 16.7mg; sodium 115mg. Full Nutrition
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