Preparation time : 5 - 8 minutes
Cooking time : 10 minutes + setting time in the refrigerator or at room temperature
Ingredients Makes 8-10 squares (approx 2" X 2" X 1/2" thk)
4 tbsp ghee
3 cups dried coconut flakes, unsweetened
3 tbsp almond meal (or fine crushed almonds)
1 no 13.4 oz (380gms) dulce de leche can
8-10 green cardamom pods or 1/4 tsp cardamom powder
2 tsp ghee (for greasing the tray)
For garnish : 1/2 cup white chocolate chips (optional)
Method :-
Remove the seeds from the cardamom pods and crush them into a fine powder using mortar & pestle.Set aside. Skip this step if using ready-to- use cardamom powder.
Liberally grease the tray/brownie pan you want to set the fudge in with 2 tsp ghee. Set aside.
In a heavy, wide-mouthed ( I use my 12") pan, melt the 4 tbsp ghee on a low heat. Add the almond meal and roast it for 1-2 minutes until it smells fragrant but does not change color.Next,on low to medium heat, add the dried coconut flakes & toast them stirring continuously until you smell the aroma and they just start to turn light brown.About 2-3 minutes.
Add the crushed cardamom next & mix well.
Reduce heat to low. Add dulce de leche. Immediately stir everything together till the mixture clumps up together. Cook for another 1-2 minutes. Put off the heat.
Transfer the mixture to the greased tray and spread evenly to a uniform thickness.You can use back of a spatula or spoon to smoothen out the surface. Let cool for 10 minutes.
Cover the surface with a wax paper next and let set in refrigerator (during summers) for at least 1.5 hours or outside (in winters) until firm to touch.With cold weather in,I let the tray sit on the countertop overnight.
Melt the white chocolate chips over a double boiler and drizzle over the fudge. Let set for another hour till the chocolate dries out.
Cut into neat squares using a sharp knife dipped in hot water.
Notes:-
I use dried, desiccated, unsweetened coconut flakes available in the bulk supply section at Whole foods. You can use fresh or frozen coconut (skinless) in this recipe but you will need to adjust (increase) the toasting time in that case.Ensure that the moisture has totally dried out before you add the other ingredients.
I stock whole green cardamom pods, break open,crush the seeds using mortar/pestle and use in my recipes. It is a much fresh & economical option.
You can leave the fudge as it is or use any kind of nuts,semi sweet chocolate , edible silver/gold foil for garnishing.
