Coconut Fudge


4 Tblsp. Ghee

1 cup Wheat Flour

1 cup grated Coconut

1 cup Jaggery

½ cup Coconut Milk

1 Tblsp. Poppy seeds

8 green Cardamoms, skinned and powdered

a few blanched Almonds, chopped

a few Pistachios, ground



In a little ghee, lightly fry the flour and coconut. Melt the jaggery in the coconut milk, then stir in the flour and grated coconut. Cook on low heat, stirring constantly, until it thickens. Add the poppy seeds and cardamom, and when the mixture starts leaving the sides of the pan, pour it out on a greased plate. Spread the mixture flat, and garnish with nuts.


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