Foamy Coconut fudge
Foamy Coconut Fudge (Narial Barfi)
Use only freshly-grated coconut.
For a combination flavor, add 2
tablespoons roasted unsalted chopped cashew nuts with the
coconut.
3 cups freshly-grated coconut
2 cups granulated sugar
Pinch of cream of tartar (optional)
1 cup cold water
1/4 teaspoon ground cardamom
2 tablespoons ghee or light vegetable oil
Heat a large, heavy saucepan over medium heat for 1 minute.
Add
grated coconut, and fry it, stirring constantly, until it looks dry
and flaky but is still snow-white — 5 to 7
minutes.
Transfer the coconut to a bowl.
Combine sugar, cream of tartar if you are using it, and cold
water in the pan, and bring the mixture to a boil, stirring.
Let
the syrup continue to boil over medium heat, uncovered, for 7 to 10
minutes, or until the syrup is thickened and looks frothy and full
of bubbles.
Add coconut and ground cardamom, and cook for 2 to 5
minutes, stirring rapidly and vigorously.
Stir in the ghee or
vegetable oil, and continue cooking until the mixture begins to
foam and stick to the bottom of the pan — about
1 minute.
Do not stop stirring the fudge during this last critical
minute for any reason whatsoever, or you may end up with crystals
of candy instead of flaky-textured fudge.
Immediately pour the
mixture into a greased 9-inch square pan or onto a square of
greased paper, and working deftly and quickly, spread the fudge to
form an even layer, patting it gently with a flat spatula.
Do not
pack too much or the fudge will become dense.
The fudge should be
light and foamy, filled with air pockets.
Let it cool for 5
minutes, then cut it into 1 1/2-inch square pieces.
This fudge keeps well for several months if stored in tightly
sealed containers.
