Festive 3-ingredient rose coconut barfi-fudge recipe
It just takes 30 minutes to make!
Are you looking to make something special for your guests or family this holiday season but don’t have the time? Here is the perfect sweet treat for you!
It is a three ingredient, no-bake, and quick-to-make, gluten-free festive sweet that can be prepared in less than 30 minutes. And best of all, it has the fabulousness of fresh coconut! A fragrant barfi rose-flavoured fudge that is a winner, I promise – take it from a chef.
Barfi vs fudge
Barfi is, sometimes, referred to as an Indian milk fudge.
It is a very famous Indian dessert made with sweetened milk solids. You may find many variations of it, like kaju barfi, chocolate barfi etc, to name a few. It generally has a crumbly texture.
While fudge is a creamy sweet treat essentially made with milk, sugar and butter. Its texture lies somewhere between chocolate and fondant.
Rose coconut barfi fudge recipe
In this recipe, I have used sweetened condensed milk instead of milk solids and dried coconut powder or desiccated coconut, not coconut flour. The coconut powder gives it a crumbly feel, while the condensed milk gives it a chewy, fudgy texture.
Preparation time - 5 minutes
Cooking time - 10 minutes
Setting time - 15 minutes
Serves - 4
Ingredients
180 gms or 2 cups dry coconut powder or desiccated coconut
200gms or half a 14 ounce tin sweetened condensed milk
¼ tsp rose water
4 to 5 rose petals
Drop or two red colour (optional)
Method
Line a 7 X 3 inch baking pan or tray with parchment paper and keep it aside.
Take condensed milk, rose water and red colour in a non-stick pan and mix well.
Now mix the coconut powder in the condensed milk.
Once all is combined, place it on low heat & cook the mixture for 10 to 12 minutes or until the mixture comes together and leaves the sides of the pan.
Remove it from the heat and at this stage, you can mix in sliced rose petals in the barfi fudge mixture (optional).
Transfer this mixture in the lined pan and make sure to spread it evenly throughout the pan.
You can sprinkle some coconut powder on top, if you would like and let it set in the refrigerator for at least 15 minutes.
Once it’s ready, divide and cut it into equal pieces and serve.
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