Suji Manpasand or Semolina Coconut Fudge/Burfi is a mouth watering Indian coconut fudge and is a great sweet or treat to serve at special occasions. Diwali is almost here and my Moong dal chaklis, Horlick burfi and Cornflakes Chivda already done and packed in airtight containers, I needed one more sweet to share with friends and family. I had first made Suji coconut fudge/burfi a few years back for a cooking contest and it had won the first prize. That is when I had named it “Suji Manpasand”; “manpasand” is favorite in Hindi. I have made them many times later, but now with my blog up and running, decided to share this easy fudge recipe with all of you.
All you need is some semolina or suji, freshly grated coconut (you can use frozen too), ghee or clarified butter and milk. I have added exotic and aromatic cardamom powder to enhance the flavor of the burfi along with my all time favorite saffron; just a few strands! Mix all the ingredients well and keep aside for about 1 ½ to 2 hours. After 2 hours, just cook until it begins to leave the sides of the pan and starts to form a dough like mixture. At this point, spread in a greased pan and allow to cool and set.
Cut while warm as it will be difficult to cut once it sets completely. For a festive look, I have studded the fudge with almond slivers; this is optional.
It is a super easy one pan coconut fudge and tastes great too!! You will love this fudge/burfi; it is:
Coconutty Rich Fudgy Insanely delicious Mildly sweet Very festive and exotic! Super easy to make!
Happy Diwali friends!!!! Enjoy this special day with lots of love, diyas, sweets, crunchy spicy savories, friends and family!! For more similar sweets/desserts/bakes ideas for special occasions/Diwali/Christmas etc. do check out this link too; CLICK ON IT: EASY DIWALI RECIPES TO MAKE FOR ANY SPECIAL OCCASION NOW, LETS RUSTLE UP SOME DECADENT INDIAN FUDGE!
How to make Semolina Coconut Fudge/Suji Manpasand Burfi:
In a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron.
Cook Time: 45 minutes
1 cup suji/semolina/cream of wheat/rava 1 cup grated coconut 1 cup milk 2 cups sugar ¾ cup ghee/clarified butter ½ tsp cardamom powder Few strands of saffron Slivered almonds (optional)
Instructions Notes Adding saffron and nuts is optional. You can use fresh as well as frozen coconut (but thaw first) to make this burfi. Store in an airtight container. Enjoy and Happy Cooking/Eating!
Keep aside for 2 hours.
Grease a pan or tray with ghee and keep aside. After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.
Keep cooking, stirring and scraping the sides continuously. You will notice that after 15 to 20 minutes, the mixture will start to thicken. At this point, stir in crushed cardamom powder.
Once it starts leaving the sides of the pan and starts to form a thick fudge like dough; in about 35 to 40 minutes, pour the mixture into the greased pan. Spread evenly with a greased spatula and stud with slivered almonds (optional). Leave aside to cool. When warm, cut into desired shapes with a sharp greased knife.
Serve at room temperature. It is the perfect sweet to serve at festivals, parties or when guests drop by.
Enjoy!!
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