Coconut Barfi (Indian Coconut Fudge)
Soft, chewy squares of coconut and cardamom set like fudge. One pan, a few ingredients and no sugar thermometer.
- Time25 min plus setting
- LevelEasy
- Costabout £0.37 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line an 18 cm square tin with baking paper and lightly grease it.
- 2
Melt the ghee in a non stick pan over a low heat. Add the condensed milk, whole milk and a pinch of salt and stir until smooth and warm.
- 3
Add the coconut and cardamom. Cook on a medium low heat for 8 to 10 minutes, stirring all the time, until the mixture thickens and leaves the sides of the pan in one soft mass.
10 min - 4
Tip into the tin and press down firmly and evenly with the back of a spoon.
- 5
Leave to cool for 1 hour until firm, then cut into 16 squares or diamonds.
60 min - 6
Store in a box in a cool place for up to 4 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.