Semolina Coconut Fudge/Suji Manpasand Burfi

 


Suji Manpasand or Semolina Coconut Fudge/Burfi is a mouth watering Indian coconut fudge and is a great sweet or treat to serve at special occasions.

Diwali is almost here and my Moong dal chaklis, Horlick burfi and Cornflakes Chivda already done and packed in airtight containers, I needed one more sweet to share with friends and family.

I had first made Suji coconut fudge/burfi  a few years back for a cooking contest and it had won the first prize. That is when I had named it “Suji Manpasand”; “manpasand” is favorite in Hindi. I have made them many times later, but now with my blog up and running, decided to share this easy fudge recipe with all of you.

All you need is some semolina or suji, freshly grated coconut (you can use frozen too), ghee or clarified butter and milk. I have added exotic and aromatic cardamom powder to enhance the flavor of the burfi along with my all time favorite saffron; just a few strands!

Mix all the ingredients well and keep aside for about 1 ½ to 2 hours. After 2 hours, just cook until it begins to leave the sides of the pan and starts to form a dough like mixture. At this point, spread in a greased pan and allow to cool and set.

Cut while warm as it will be difficult to cut once it sets completely.

For a festive look, I have studded the fudge with almond slivers; this is optional.

It is a super easy one pan coconut fudge and tastes great too!!

You will love this fudge/burfi; it is:

  • Coconutty
  • Rich
  • Fudgy
  • Insanely delicious
  • Mildly sweet
  • Very festive and exotic!
  • Super easy to make!

 

Happy Diwali friends!!!! Enjoy this special day with lots of love, diyas, sweets, crunchy spicy savories, friends and family!!

 

Semolina Coconut Fudge/Suji Manpasand Burfi
Yields 40
Easy semolina coconut fudge with clarified butter and freshly ground cardamom with saffron.
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Cook Time
40 min
Cook Time
40 min
100 calories
14 g
10 g
5 g
1 g
3 g
26 g
9 g
11 g
0 g
1 g
Nutrition Facts
Serving Size
26g
Yields
40
Amount Per Serving
Calories 100
Calories from Fat 40
% Daily Value *
Total Fat 5g
7%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 9mg
0%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
2%
Sugars 11g
Protein 1g
Vitamin A
3%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup suji/semolina/cream of wheat/rava
  2. 1 cup grated coconut
  3. 1 cup milk
  4. 2 cups sugar
  5. ¾ cup ghee/clarified butter
  6. ½ tsp cardamom powder
  7. Few strands of saffron
  8. Slivered almonds (optional)
Instructions
  1. In a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron.
  2. Keep aside for 2 hours.
  3. Grease a pan or tray with ghee and keep aside.
  4. After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.
  5. Keep cooking, stirring and scraping the sides continuously.
  6. You will notice that after 15 to 20 minutes, the mixture will start to thicken. At this point, stir in crushed cardamom powder.
  7. Once it starts leaving the sides of the pan and starts to form a thick fudgelike dough; in about 35 to 40 minutes, pour the mixture into the greased pan.
  8. Spread evenly with a greased spatula and stud with slivered almonds (optional).
  9. Leave aside to cool. When warm, cut into desired shapes with a sharp knife.
  10. Serve at room temperature. It is the perfect sweet to serve at festivals, parties or when guests drop by.
  11. Enjoy!!
  12. Store leftovers in an airtight container.
Notes
  1. Use any kind of nuts or you can omit it.
  2. Adding saffron and nuts is optional.
beta
calories
100
fat
5g
protein
1g
carbs
14g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Semolina Coconut Fudge/Suji Manpasand Burfi:

  • In a large kadai or thick bottomed deep pan, mix all the ingredients; suji, coconut, milk, sugar, ghee and saffron.

  • Keep aside for 2 hours.

  • Grease a pan or tray with ghee and keep aside.
  • After 2 hours, start cooking the suji mixture on medium high heat and let it come to a boil, stirring constantly.

  • Keep cooking, stirring and scraping the sides continuously.
  • You will notice that after 15 to 20 minutes, the mixture will start to thicken. At this point, stir in crushed cardamom powder.

  • Once it starts leaving the sides of the pan and starts to form a thick fudge like dough; in about 35 to 40 minutes, pour the mixture into the greased pan.
  • Spread evenly with a greased spatula and stud with slivered almonds (optional).
  • Leave aside to cool. When warm, cut into desired shapes with a sharp greased knife.

  • Serve at room temperature. It is the perfect sweet to serve at festivals, parties or when guests drop by.

  • Enjoy!!

Come and Join the Party atAngie’s #Fiesta Friday where I am co-hosting with sweet Petra @FoodEatLove!!

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7 comments

  1. hijackedbytwins says:

    Oh wow this looks so good! Happy Diwali to you! My hubby would especially love these, I must try this recipe! Thank you for sharing with #CookBlogShare x

    • curryandvanilla says:

      Thanks so much for the Diwali wishes 🙂 Please do try and let me know how it turns out!! Fun to be part of CookBlogShare 🙂 🙂

  2. TurksWhoEat says:

    Happy Diwali! These look wonderful. I love that you topped them with almonds it makes them look so fancy! Happy Fiesta Friday!

    • curryandvanilla says:

      Thank you so much 🙂 You must try this easy fudge; I am sure you and your family will love it! Thanks for stopping by; Happy Fiesta Friday 🙂

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