DESSERT INDIAN (Coconut Barfi - Nariyal Barfi - Coconut Fudge) CARDAMOM

You will love this sweet if you like coconut. It is most often made on occassions like Diwali (the Hindu festival of lights) and Christmas. My friend Helene has brought this twice to my house. (Second time upon request) 

YOU CAN CHANGE THE GHEE FOR BUTTER AND LEAVE OUT THE EXTRA SUGAR.

THIS WITH A GREAT COFFEE IS HEAVEN

Ingredients:

• 3 cups of fresh or dessicated coconut (fresh gives the best results)
• 1 1/2 cans (400gms each) of sweetened condensed milk
• 1/2 cup sugar
• 1 tbsp cardamom powder
• 5 tbsps ghee
• 1 cup almonds blanched and cut into slivers

Preparation:

• Heat a heavy-bottomed pan on a medium flame and add the coconut, condensed milk and sugar. Mix well and cook till the condensed milk is reduced to a quarter of its original quantity or till you get a fudge-like consistency.
• Add the ghee and mix well. Cook till the ghee begins to separate from the fudge.
• Add the cardamom powder, mix well and turn off the fire.
• Grease a large platter, put the fudge on it and smooth out into a thick layer. Top the entire surface with the slivered almonds.
• Allow to cool a little and cut into squares while still warm.
• Allow to set, remove from the platter and store in an air-tight contain