Amruthaphala burfi or fudge recipe is a delicious fudge from state of Karnataka especially from coastal and malnad region. This sweet has only two flavors coming from thick diary milk and coconut milk. It is melt in mouth with perfect blend of sweetness and aroma of coconut milk. The procedure is time consuming but worth a try.
My previous post had coconut flour from coconut meal. Today’s post is the continuation of coconut milk expelled from coconut gratings/flesh. Coconut milk is tasty, versatile food and can be easily prepared at home. This coconut milk is highly nutritious, high calorie food, high in minerals and vitamins and used in many traditional cuisines around the world. Thick coconut milk is used in desserts and thick sauces.
The thinner version is used in soups. In general procedure of amruthaphala fudge, equal quantities of milk, coconut milk and sugar are added and cooked on medium to low flame.
Since many years, I have been seeing this amruthaphala posts in facebook foodie group especially countless number of this burfi post by my friend Madhura in the group and was always tempted to try this. Finally prepared it, last two months prepared it so many times. Here I have reduced the quantity of sugar, we felt little sugar can still be reduced without altering the taste. Milk and sugar mixture is condensed on medium flame and then added coconut milk. Every time I prepare, love for this delicious fudge is increasing.
Lets come to the recipe of this delicious fudge
Amruthaphala Burfi / Fudge Recipe
For coconut milk
- Coconut- 1 big
- Water- 1 cup
- Thick Milk - 2 cups
- Homemade Coconut milk - 2 cups
- Sugar - 1 ½ cup
- Ghee for greasing - ½ tsp
Homemade coconut milk
- Take fresh gratings of coconut and grind into fine paste with water. Sieve this paste to get thick coconut milk. Keep this aside for further use. This is thick coconut milk.
- Grease a tray with little ghee. Keep aside.
- Heat a thick bottom kadai or wok. Add sugar and milk. Mix well.
- Start boiling on medium flame. After 10 minutes, the sugar would have dissolved and milk will start thickening on sides.
- At this point add homemade coconut milk. Mix well again and boil on medium flame with timely stirring.
- Keep boiling and stirring on medium flame. This takes almost 45 minutes and the mixture starts thickening at every stage.
- The colour of the mixture from white turns to dark cream. At the end of almost one hour with continuously stirring, the mixture thickens well and leaves the sides of the kadai or wok.
- Now immediately pour this mixture into greased tray. When the burfi is hot make markings with a knife and allow the mixture to cool completely. Cut the amruthaphala, remove them carefully and enjoy the real amrutha.
Always boil the mixture on medium flame.
No hurry in making this fudge because at high flame, the milk solids will settle at bottom and this will burn on high flame.
The colour of the amruthaphala burfi or fudge tends to change from cream to almost light brown.
The colour also depends on the intensity of flame. If the entire procedure is done on low flame, the colour remains white otherwise the colour changes from cream to very light brown on medium flame.
It is important to make markings on the burfi when it is still hot otherwise we don’t get perfect pieces and they tend to break.
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