Wishing everyone a prosperous & joyfulÂ Diwali.
It isÂ DiwaliÂ day tomorrow in India.Commonly know as the festival of lights, Diwali is a five-day long fare celebrated across the country with a lot of tradition & merriment.The grandest among the Hindu festivals and dated about 11000 years back, it celebrates the homecoming of LordÂ RamaÂ toÂ AyodhyaÂ after 14 years of banishment and a triumph over the demon kingÂ Ravana. In joyous celebration of the return of their king, people of the kingdom decorated their homes, litÂ diyasÂ (earthen lamps) & rejoiced.Till today, lightning a string of diyas around the house and place of worship is said to remove negativity and is symbolic of inviting gyan (knowledge) inside the house.
Sitting on the couch as I write this post on a grey, cloudy afternoon, not a single thing is fluttering outside or inside the home. All I can hear is the sound of tall palm trees swaying relentlessly in the winds. It is a strange cone of silence that draws my mind towards it, at the same time my heart is bubbling with memories of Diwali from back home. Innately, each half an hour I look at the clock & wonder what would happen as the day starts in few hours.
Mom would start by spreading the overnight soakedÂ diyasÂ (earthen lamps) in the courtyard to dry out before the evening , give finishing touches to her colorfulÂ rangoli. She would cook all day to feed an army of guests who will throng the house to greet & exchange gifts. Dad would keep himself busy decorating each nook & corner of the house with all kinds of luminescent lights & eatingÂ mithaiÂ (sweets) every hour. By evening, the house would be decked up as a new bride, prayers offered to goddess of wealth,Â Laxmi, prasadÂ distributed among family members,dinner served among chatter & chaos followed by night long gambling, which is considered auspicious today.
'Burfi' or 'Barfi'Â is a very basic sweet, fudgy confectionary in India. Quite like the western counterpart, its made with loads of sugar & milk and is necessarily flavored with cardamom, saffron, fruit extracts or rose-water. Traditionally, milk solids to ground nut powders to different types of flours are used but now even fancier versions with chocolate and cheese are hugely popular . For me,Â DiwaliÂ is incomplete withoutÂ gulab jamunsÂ & some kind ofÂ burfi.
Like all Hindu festivals, Diwali is necessarily a sweet rally. I missed out on making any sweets at home last year, this time I was keen on doing something for sure. Anything with coconut is an instant favorite in the house. Keeping it quick & simple, I prepared this 15 minute coconut - dulce de lecheÂ burfiÂ last night.
My grandmother's coconut burfi recipe involves caramelizingÂ whole milk from scratch, simmering it slowly over stove top for hours, stirring it patiently to release the natural sugars in there & achieving an intense, grainfree consistency. The creamy, gooey milk solids at the end of the toil are dreamy. If I may say, it's probably one of the things I would love to lick for my last meal. So good!
However, for now, instead of making it from scratch, I used dulce de leche in my recipe. I love the anticipation that builds up when I m trying to tweak things in the kitchen. It all looked falling into place from the beginningÂ , right from when coconut flakes toasted in ghee toÂ the divine aroma that lingered while dulce de leche warmed up, loosening slowly Â & combining with the ingredients. Trust me in this concoction, the humble latin spread did not disappoint. The fudge came out dense, perfectly sweet & almost melt in the mouth like. P said that it reminded him of the coconut burfi from the favorite sweet shop in his hometown. You don't miss anything here, except maybe the opportunity of licking the pot as fresh milk thickens when you do it from scratch.
Preparation time : 5 - 8 minutes
Cooking time : 10 minutes + setting time in the refrigerator or at room temperature
Ingredients Makes 8-10 squares (approx 2" X 2" X ½" thk)
- 4 tablespoon ghee
- 3 cups dried coconut flakes, unsweetened
- 3 tablespoon almond meal (or fine crushed almonds)
- 1 no 13.4 oz (380gms) dulce de leche can
- 8-10 green cardamom pods or ¼ teaspoon cardamom powder
- 2 teaspoon Â ghee (for greasing the tray)
- For garnish : ½ cup white chocolate chips (optional)
- Remove the seeds from the cardamom pods and crush them into a fine powder using mortar & pestle.Set aside. Skip this step if using ready-to- use cardamom powder.
- Liberally grease the tray/brownie pan you want to set the fudge in with 2 tspÂ ghee. Set aside.
- In a heavy, wide-mouthed ( I use my 12") pan, melt the 4 tbspÂ ghee on a low heat. Add the almond meal and roast it for 1-2 minutes until it smells fragrant but does not change color.Next,on low to medium heat, add the dried coconut flakes & toast them stirring continuously until you smell the aroma and they just start to turn light brown.About 2-3 minutes.
- Add the crushed cardamom next & mix well.
- Reduce heat to low. Add dulce de leche. Immediately stir everything together till the mixture clumps up together. Cook for another 1-2 minutes. Put off the heat.
- Transfer the mixture to the greased tray and spread evenly to a uniform thickness.You can use back of a spatula or spoon to smoothen out the surface. Let cool for 10 minutes.
- Cover the surface with a wax paper next and let set in refrigerator (during summers) for at least 1.5 hours or outside (in winters) until firm to touch.With cold weather in,I let the tray sit on the countertop overnight.
- Melt the white chocolate chips over a double boiler and drizzle over the fudge. Let set for another hour till the chocolate dries out.
- Cut into neat squares using a sharp knife dipped in hot water.
- I use dried, desiccated, unsweetened coconut flakes available in the bulk supply section at Whole foods. You can use fresh or frozen coconut (skinless) in this recipe but you will need to adjust (increase) the toasting time in that case.Ensure that the moisture has totally dried out before you add the other ingredients.
- I stock whole green cardamom pods, break open,crush the seeds using mortar/pestle and use in my recipes. It is a much fresh & economical option.
- You can leave the fudge as it is or use any kind of nuts,semi sweet chocolate , edible silver/gold foil for garnishing.
Enjoy & Thanks for stopping by!