Sweets · Mitharaan
Nayar Pak
Coconut fudge
A mitho coconut fudge: fresh grated coconut is roasted in ghee, cooked with milk and sugar until thick and leaving the sides of the pan, scented with rose water and set in a greased thali in under 5 minutes. A mildly chewy sweet that can accompany any meal.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a pan, heat 2 tbsp ghee on a medium flame. When it melts, add the grated coconut and roast for a few minutes.
Add the milk; it should completely immerse the coconut.
Add the sugar and keep stirring the coconut mixture constantly.
After , add the remaining 1 tbsp ghee.
Keep stirring until the mixture starts leaving the sides of the pan and becomes thick.
Add the rose water and stir. Take the pan off the flame, transfer the mixture to a greased thali (plate/tray) and spread it out evenly.
It sets in less than . Let it cool, then cut into small pieces.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
A sweet course that fits alongside any meal.
Nutrition
EstimatedPer serving
200 kcal
- Protein
- 1 g
- Carbohydrate
- 20 g
- Fat
- 13 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
1,180 kcal
- Protein
- 7 g
- Carbohydrate
- 118 g
- Fat
- 78 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Shelf life around one week.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos