About:

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.

Yields-12-14
Preparation time-10 minutes
Soaking time for dates – 1 hour
Cooking time-20-25 minutes

Ingredients:

• 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

Procedure:

Preparation step:

• 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.

Enjoy.

Note:

• 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.