Coconut Milk Fudge Log
KHARA NARIYAL BURFI
-Recipe from Yamuna mataji
This uncooked confection is quick to assemble and power-packed with nutrition.
Preparation time (after assembling ingredients): 15 minutes
Makes: 24 pieces
½ cup (120 g) honey, rice or maple syrup
½ cup (120 g) almond, cashew or peanut butter
½ cup (80 g) finely, chopped dates
2/3 cup (85 g) low-fat or whole milk powder
1 ½ cups (130 g) grated fresh coconut, lightly packed
Or 1 ½ cup (215 g) frozen coconut, defrosted
½ tablespoon (7 ml) rose water or kewra water
1.
Combine the sweetener, nut butter, dates and milk powder in a
bowl, and using your hands, work into a soft, non-stick dough. (You may
have to add additional milk powder or a sprinkle of water). Wash and
dry your hands and roll the dough into a log about 20 inches (50 cm)
long.
Place the coconut on a large square of waxed paper, sprinkle
with the rose or kewra water and toss to mix. Cut the log in half and
roll each half in the coconut to cover well. Slice each log into 10
pieces and place them in candy cases, if desired. This confection keeps
well for up to 7 days. Keep refrigerated, well covered in an airtight
container. Bring to room temperature before
serving.