Banana Coconut Fudge (Burfi)
What’s your favorite fruit? I know there would be so many different answers to that question. Now let’s try this – which is the fruit you eat most often? I’m sure banana tops that list! Well, it does in mine 😛 So when you buy so many bananas you are bound to end up with some overripe ones that nobody wants to eat. Then what do you do with them? Mine usually end up in a banana bread/cake. Or we make the south Indian sweet, Neyyappams. But this time when I was left with one ripe banana, I decided to make some fudge. I have read lots of recipes for banana halwa and always wondered how that would taste. So this is my version of banana halwa, but instead I made it like a fudge with some coconut. It was an experiment to begin with and I was really really skeptical. But, the outcome was fantastic!! It was super quick and easy to make (no candy thermometers needed!). I started cooking everything together like I make Seven cup cake and prayed it would work! And it did The bananas impart an amazing flavor and the coconut gives it a wonderful texture. The almonds play their part perfectly in giving you a crunchy yet soft bite. And don’t forget the chopped dates highlighting the sweetness every now and then. A perfect harmony of flavors and textures!! Try this recipe, I’m sure you’ll love it. But this one is strictly for banana lovers If you don’t want to use bananas, substitute it with 1/2 cup of coconut and you’ll end up with coconut fudge/barfi
I used cardamom to flavor my fudge, but you can definitely go ahead and use some vanilla extract. That would Be delicious as well. Also, use any nuts and dried fruits of your choice. I used some chopped almonds and dates. Pistachios and cranberries/raisins would be another interesting variation. Use 1 tsp of cocoa powder for a mild chocolatey twist! Now, are you all set to try this recipe!!
I’m sending this recipe to a few blog events going on at my fellow blogger’s pages:
Sinful Delights @ Zesty Palette
Christmas Delicacy @ Erivum Puliyum
Jingle All the Way @ Edible Entertainment
Snacks Mela @ Cooking 4 all Seasons
Winter Carnival @ Tickling Palates
Makes 7-8 2 inch by 3/4 inch pieces
Banana (preferably overripe) – 1 large banana or 1/2 cup puréed bananas
Coconut (freshly grated/frozen/dry unsweetened) – 1/2 cup
Sugar – 3/4 cup (I used white sugar, but light brown would also be nice)
Cardamom powder – 1/2 tsp (or 1/2 tsp pure vanilla extract)
Almonds – 8-10 no. for garnishing
Dates (chopped) – 2 Tbsp (or more, optional)
Ghee (clarified butter) – 3 Tbsp
- Combine banana purée, grated coconut (thawed if using frozen), sugar and ghee in a heavy bottomed pan or a non stick pan (use non-stick pan, makes life so much easier) and cook on medium high heat, stirring occasionally.
Tip: Use 1 tsp of cocoa powder for a mild chocolatey twist
- Grease a plate/small tray and keep it ready.
Tip: Use a small tray/plate as this recipe makes only 7-8 2 inch pieces. Choose a plate that can give the fudge some height, at least 3/4th inch. Also, the fudge hardens very quickly, so it is very important to keep the greased plate ready.
- Cook until the mixture bubbles up and starts leaving the sides of the pan completely. Stir constantly at this point. The ghee that you added in the beginning will start separating. Now mix in the chopped dates and cardamom powder/vanilla extract and stir to combine. Once you see the ghee oozing out, turn off the heat and transfer the mixture to the greased plate. Immediately sprinkle the top with chopped almonds and press lightly using a spatula to spread the nuts into the fudge. Cool for 3-5 minutes and cut into squares/diamonds using a knife greased with ghee.
- Let cool completely before separating the pieces. Store in an airtight container for up to a week at room temperature.