Coconut Dulce de leche Burfi (Fudge)

Whenever, for now, instead of making it from scratch, I used dulce de leche for ma recipe. I love DDL and dis is ma second recipe with DDL I just fell in ♡ with DDL when I prepared, for first time with ice-cream & this is second combo.

Well it is similar to coconut ladoo but terrific combo with DDL I really enjoyed make this with new twist with DDL.

Well I assure you’ll  you will not regret with this fudge came out dense, perfectly sweet & killer combo & melting in your’ll mouth.  You don’t miss anything here, except maybe the opportunity of licking finger as fresh milk thickens when you do it from scratch, my

 kids just ♡ when ever condensed milk is there I will not miss to do 4 my kids they too fell in ♡ with is classy, elegant & terrific beauty.


To make DDL:

Ingredient : 

Condense milk (1 Tin)


Method : 
In a 5 litre pressure cooker, place the unopened condensed milk can and fill the cooker with water, so that the can is immersed in water fully. I removed the paper label of the can before placing it in water.

Close the cooker and place it on high heat. After the first whistle, lower the heat and let it be on sim flame for 25 mins.

After 25 mins, off the flame and let it cool on its own. Do not place under running water. After the cooker cools, open it and take out the can. It will be very hot! Keep the can aside to cool. Open the can only after it cools completely. DDL ready for use!

Coconut  Burfi (Fudge) :

Ingredients :

4 tbsp ghee
3 cups dried coconut flakes
3 tbsp crushed Cashew nut.
1 can dulce de leche
8-10 green cardamom pods or 1/4 tsp cardamom powder
4 tbsp ghee.
2 tsp  ghee (for greasing the tray)
For garnish : 1/2 cup white chocolate chips (optional).


Method :

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 you want to set the fudge in with 2 tsp ghee. Set aside in a heavy, wide-mouthed ( I use my 12″) pan, melt the 4 tbsp ghee on a low heat.


Add the crush cashew nut 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 / brown 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.


Note :

whole green cardamom pods, break open,crush the seeds using mortar/pestle and use in my recipes. It is a much fresh.

You can leave the fudge as it is or use any kind of nuts,semi sweet chocolate , edible silver/gold foil for garnishin.

Enjoy !!!!!