We went to a Solstice party today (we got snowed out last week) with a groovy Indian food theme. I made mango lassi, a Pomander salad, which is not Indian but seemed seasonally appropriate, and Indian rice pudding (aka Kheer). We also sampled some delish samosas, Chana Masala, dahl, Aloo Gobi and a chicken dish. Here is the recipe for Aunt Tracy’s killer Indian fudge:
Quick Nariyal Burfi (Indian Coconut Fudge)
3 cups sweetened flaked coconut
1 1/2 (14 ounce) cans sweetened condensed milk
2/3 cup sliced almonds
1 tablespoon ground cardamom (optional)
1. Grease a 9×9 inch pan. Stir together the coconut and condensed milk in a large, microwave-safe bowl. Cook on High in the microwave for 7 minutes, stirring every 30 seconds. When the coconut mixture is hot and bubbling, stir in the almonds and cardamom. Pour into the prepared pan, and smooth the top with a spatula.
2. Cool for 1 hour in the refrigerator, then cut into 1 inch squares with a greased knife.
Oh what fun it is to sing carols and eat like a pig with your friends — hey!
Rebecca
