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Karnataka-style-amruthaphala
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Amruthaphala Burfi / Fudge Recipe

Sweet from Karnataka
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: karnataka
Servings: 15 pieces
Author: Pavithra M Adiga

Ingredients

For coconut milk

  • Coconut- 1 big
  • Water- 1 cup

For amruthaphala

  • Thick Milk - 2 cups
  • Homemade Coconut milk - 2 cups
  • Sugar - 1 ½ cup
  • Ghee for greasing - ½ tsp

Instructions

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.

Amruthaphala

  • 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.
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Notes

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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