Keith Floyd

Indian coconut fudge

Narial barti

Preparation info
  • Makes about

    30 pieces

    • Difficulty

      Easy

Appears in
Floyd's India
Floyd's India

By Keith Floyd

Published 2001

  • About

I suggest you buy dry coconut, add a little milk and process it in the blender to achieve the puréed coconut for this recipe.

Ingredients

  • 60 g/2¼ oz sugar
  • 80 ml/generous 3

Method

  1. Boil the sugar and water until you have a thick syrup.
  2. Add all the other ingredients except the silver leaf and mix well.
  3. Pour the mixture on to a greased baking tray and lay the silver leaf over the top. Allow to set.
  4. Once it is firm, cut the fudge into bite-sized pieces.