Quick Nariyal Burfi (Indian Coconut Fudge)

“A traditional Indian sweet made easy with my Western fudge-making adaptations! No boiling water and sugar or use of a candy thermometer in this recipe!”

Ingredients

• 3 cups sweetened flaked coconut
  
• 1 1/2 (14 ounce) cans sweetened condensed milk
  
• 2/3 cup sliced almonds
  
• 1 tablespoon ground cardamom (optional)
  

Preparations

1. Grease a 9×9 inch pan.
   
2. Stir together the coconut and condensed milk in a large, microwave-safe bowl.
   
3. Cook on High in the microwave for 7 minutes, stirring every 30 seconds.
   
4. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom.
   
5. Pour into the prepared pan and smooth the top with a spatula.
   
6. Cool for 1 hour in the refrigerator, then cut into 1-inch squares with a greased knife.