Dates Gulkand Coconut Burfi/Fudge (5 Ingredients)
How can a recipe containing all great things like Rose flavour with sweet coconut and gooey-gooey dates be anything but delicious? This recipe is quick and will satisfy your sweet tooth (which I have a whole mouth full).
Enjoy this festival with this decadent sweet.
Preparation time-10 minutes
Soaking time for dates – 1 hour
Cooking time-20-25 minutes
- Grated fresh coconut-1cup tightly packed
- Pitted and chopped dates-1/2cup
- Gulkand/Rose preserve/rose jam- 2 – 3 tbsp
- Sunflower butter/spread-1tbsp +for greasing (can substitute with clarified butter/ghee)
- Roasted and slivered almonds- a handful
- Soak chopped dates in 1cup of warm water for an hour.
- After soaking time drain the water and grind it to a smooth paste in a blender and set aside.
For the fudge/burfi:
- Heat sunflower butter in a non-stick pan , add grated coconut in it and saute for few seconds.
- Add ground dates paste and cook on a medium heat until the mixture becomes dry and starts leaving the sides of the pan (approx. 10-12minutes).
- Add rose preserve/gulkand , mix well until combined and turn off the flame.
- Grease a tray/plate , spread the prepared coconut dates mixture over it and press all over evenly.
- Allow it to cool down completely and slice them to desired shape.
- My family prefers low sweet so I haven’t added any extra sweetener here, feel free to include sugar/any sweetener of choice for added sweetness.
- Fresh coconut can be replaced with desiccated coconut
- Gulkand adds a rose flavour to the sweet, if its not handy- skip it or just add few drops of rose syrup or ground cardamom for the flavour.
Posted on November 7, 2015, in Indian, Sweets and tagged 5 ingredient sweets, coconut fudge, coconut sweets, dates coconut recipes, drch sweets, festival healthy sweets, food photography, gulkand recipes, Healthy fudge, indian festival sweets, kobbari mitai. .., vegan indian sweet. Bookmark the permalink. 42 Comments.