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Ingredientes
- 150 gm coconut grated
- 220 gm sugar
- 6 Tbsp. water
- 4 Tbsp. ginger paste
- 300 ml full fat lowfat milk
- 1 tsp ghee
Direcciones
- Grind the coconut to a fine paste in a blender.
- Mix the sugar and water then cook on a low heat till you can take some of the cooled mix between your thumb and forefinger and separate them to create a single thread.
- Add in the coconut and ginger pastes.
- Cook for a minute.
- Add in the lowfat milk and cook on a very low heat till the mix is thick and leaves the sides of the pan easily.
- Grease a deep dish with the ghee and pour in the mix.
- Allow it to set.
- While slightly hot cut the fudge into squares.
- You can store this sweet in the refrigerator for a fortnight.
- A sticky ginger fudge. Winters in peninsular India are not very cool but the food eaten in this season is warming and nourishing. This is also a time when a succession of festivals bring feasting and fun. The following recipes are chosen from the panorama of festive fare eaten at this time.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 667 | |
| Calories from Fat 254 | 38% |
| Total Fat 30.22g | 38% |
| Saturated Fat 9.39g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 5mg | 0% |
| Potassium 605mg | 17% |
| Total Carbs 98.95g | 26% |
| Dietary Fiber 1.8g | 6% |
| Sugars 56.17g | 37% |
| Protein 6.27g | 10% |
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