Foamy Coconut Fudge (Narial Barfi ? India)

Use only freshly-grated coconut. For a combination flavor, add 2 tablespoons roasted unsalted chopped cashew nuts with the coconut.

3 cups freshly-grated coconut
2 cups granulated sugar
Pinch of cream of tartar (optional)
1 cup cold water
1/4 teaspoon ground cardamom
2 tablespoons ghee or light vegetable oil

Heat a large, heavy saucepan over medium heat for 1 minute. Add grated coconut, and fry it, stirring constantly, until it looks dry and flaky but is still snow-white ? 5 to 7 minutes. Transfer the coconut to a bowl. 

Combine sugar, cream of tartar if you are using it, and cold water in the pan, and bring the mixture to a boil, stirring. Let the syrup continue to boil over medium heat, uncovered, for 7 to 10 minutes, or until the syrup is thickened and looks frothy and full of bubbles. Add coconut and ground cardamom, and cook for 2 to 5 minutes, stirring rapidly and vigorously. Stir in the ghee or vegetable oil, and continue cooking until the mixture begins to foam and stick to the bottom of the pan ? about 1 minute. Do not stop stirring the fudge during this last critical minute for any reason whatsoever, or you may end up with crystals of candy instead of flaky-textured fudge. Immediately pour the mixture into a greased 9-inch square pan or onto a square of greased paper, and working deftly and quickly, spread the fudge to form an even layer, patting it gently with a flat spatula. Do not pack too much or the fudge will become dense. The fudge should be light and foamy, filled with air pockets. Let it cool for 5 minutes, then cut it into 1 1/2-inch square pieces.

This fudge keeps well for several months if stored in tightly sealed containers.

We hope you enjoy your freshly made Foamy Coconut Fudge (narial Barfi). This recipe came from Candy's, if you'd liked this recipe, there may be many others you'll find delicious as well.