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Devil Dash Fudge (Coconut-Peanut Burfi)
August 28, 2009 | 25 Comments
We are grateful to all those who have donated to the American Cancer Society and to the Warila family as part of our Devil Dash fundraiser. We set off at 4.30 a.m. today ~ a four-hour drive followed by a 28-mile hike starting at 7500 ft with a total elevation gain of 1 mile.
We hope to enjoy spectacular views of Hells Canyon – North America’s deepest river gorge (Yes, it’s deeper than the Grand Canyon).
Yesterday morning I realised that I’d run out of homemade energy bars to take with me.
Bee raided the pantry and set out to make a quick coconut burfi (fudge) instead. It’s usually made with fresh coconut, but we only had dry and not enough of it. So she ended up adding peanuts. No one’s complaining ‘cos these are darn good. Protein, fat, and simple carbs in one tasty package. What more can one ask for? Looking forward to the hike just to eat these.
Over the years we have collected an assortment of ma’amoul cookie and mooncake moulds. While we are too lazy to use them for their intended purposes, they work great for sweets such as these.
DEVIL DASH FUDGE (COCONUT-PEANUT BURFI)
You can use fresh dessicated coconut for authentic flavour, but the measurement may vary. This recipe is made with unsweetened dry dessicated coconut. If the variety you have it in flakes rather than in coarse powder form, blend it into a coarse powder in a spice grinder. Measure AFTER blending.
As for the peanuts, again, measure AFTER blending. You can use raw or roasted peanuts for this. Instead of peanut powder, you can use more coarse coconut powder or any other nut powder. Pure peanut butter may be used in lieu of peanut powder, but you may need an extra tablespoon or two of coconut powder.
3 cups dry unsweetened dessicated coconut (coarse powder)
1 cup peanut powder (a bit coarse is okay)
one 14-oz. can sweetened condensed milk (preferably organic)
a tiny pinch of salt
seeds of 3 green cardamoms ground
a tiny pinch of saffron (optional)
1. Dry roast the coconut in a pan on medium heat until fragrant, but still white. Keep stirring. The idea is just to wake it up a bit. If you’re using the oven for something else you can roast the coconut on parchment/silicone in a baking sheet at 350 F for about 4 minutes.
2. Add the rest of the ingredients and stir on medium heat for three minutes or so until it all comes together into a mass/loose dough.
3. You can do one of several things here.
- Line a square cake pan with foil going along the sides up to the top. Put the coconut mixture into the pan and smooth the top. Let it cool for about 30 minutes (it should be almost cool, but not yet “set”) and cut into squares, then refrigerate for half an hour or so.
- Let the mixture cool until you are able to handle it, then simply roll them into balls and set them aside to cool. Roll them in granulated sugar if you want a sparkly finish. (Like our Marzipan Truffles)
- or use moulds as we did and let them cool completely (refrigerate for 30 minutes) to set.
Left and top: Hard plastic ma’moul and butter moulds (from fantes.com)
Middle: Wooden Ma’amoul moulds (from Dayna’s Market)
Right: 3-slot Chinese Wooden Mooncake mould (from Adoptshoppe)
- Jai
Filed Under: cardamom, Coconut, Dairy/Cheese, Defeat Cancer, fitness, Hells Canyon, Hiking, Peanut/Groundnut, Saffron, Salmon River, Seven Devils, Snake-River, TRAVEL, Vegetarian Athlete
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25 Comments
Sweet! Never tried the coconut peanut combo before, thanks for the great idea! I am wondering if this will work even in rice preparations and/or coconut milk based curry preparations! Am going to give it a try!
Thanks also for the links for the ma’moul moulds!
Very pretty! i love those moulds…
Cheers,
Rosa
Those are some awesome set of molds you have there…and those bars look great too!
Those are awesome looking sweets
And molds. Seems like a long time since I came here.
All the best
- A
Jai – those little fudge sweets look delicious! And i love those moulds..
Have fun on your trip. Its been a while, hope u guys are well! Love to bee!
Latha
love those moulds – and am a fan of anything with lots of condesned meilk
I love these burfis!! I got all the moulds (for bufis & sandesh) my mom had, with me here. In Bengal, they are made with fresh coconut & sugar/or guR & cardamom… in every single event. A wake up call for me to go & make these soon. liked the peanut here.
I didn’t get to track you guys on Saturday, but this is really cool. In how many hours did you complete the actual 28-mile hike?
The molds are darn cute! Is the brownish color of the burfi mainly due to the roasted coconut?
11 hours. the colour is from the peanuts.
Very beautiful burfis.
Your collection of moulds is eye-catching. Peanuts in thengai burfi? That’s a twist.
I am awestruck by the hike and the tracking tool and impressed by the mamoul molds. Hope you will write here about your experience.
Very pretty moulds. Looks too cute to be eaten!
Want to make this on the weekend – just one Q – what do you mean by fresh dessicated coconut? – isn’t dessicated coconut. copra – which means its dried? Thanks
Miri
fresh dessicated means fresh grated.
Can’t wait to read about your hike, you guys are fit! Those burfis look gorgeous. I hit upon this just as I was pondering about festival sweets and I wanted to make something easy, tasty and very attractive…this recipe does all that! One question if I may…if you had freshly grated coconut, wouldn’t you add peanuts? I got confused as to whether peanuts are added or not in the original recipe? Can you please share that recipe without peanuts as some folks I know are allergic to it? Thanks a ton! PS: Like Miri, even I think dessicated is the dry coconut powder from stores, freshly grated is the one available these days in frozen packets in desi stores or possibly grated fresh at home with a coconut grater.
if you have peanuts, add them, if not don’t. the total should be 4 cups.
umm…sorry for another question…if you use moulds, do you put the mixture in it and let it cool, take it out and then refrigerate for 30 mins? Or does the whole mould/mixture go into the fridge to set? a wee bit confused…help…:)
if you have one mould of a particular shape as we do, we are forced to remove it and refrigerate.
Thanks for the clarification! I will try this since I haven’t taken out my wooden moulds in a while! We use them to make sugar figurines during pongal/Sankranthi festival in South India.
Hi,
Lovely recipe and great looking burfi!! Can you let us know where you got the moulds from?
Thanks!
Just below the last photograph showing various molds, the links are posted.
oops, meant moulds, not molds LOL!
awesome idea. trust you guys to think of moulds instead of just rolling them into flat rounds or balls. great photos as usual.
[...] Normally, the nut-sugar paste is rolled out into a thin sheet and cut into diamonds. (”Katli” in Hindi means diamond.) We chose to make them in our ma’amoul moulds. (We’ve posted pics of the moulds and links to where you can buy them HERE.) [...]