A traditional Indian sweet made easy with my Western fudge-making adaptations! No boiling water and sugar or use of a candy thermometer in this recipe!
Preparation Time
5 mins
Cooking Time
7 mins
Total Time
12 mins
Calories
275 Calories
Recipe Instructions
Step 1
Grease a 9x9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula.
Step 2
Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.
