This is one of my absolute favorite Indian sweets. Its coconut fudge called berfee (pronounced as Ber (as in Berlin) and fee = BerFee) in India. My Aunt has been making this at home since ages for all the festivals and occasions we celebrate back home. There are so many of us in the family that love this sweet – that she ends up making this for us on every occasion we meet (makes me nostalgic now). So when I thought of making this at home – I had all the lovely memories running through my mind. I made my own version with what was available at home and I am sure she would have been proud of me – had she been here to taste this 🙂
Recipe inspiration – My Aunt 🙂
This is what you need:
– 1 cup sugar
– 1 cup dry coconut powder
– 1 cup fresh homemade cottage cheese (you just need a sauce pan, 1 litre whole milk, 2-3 tablespoons of lime juice/lemon juice/vinegar and have fresh cottage cheese at home!)
– 1 teaspoon cardamom powder
– 4 tablespoons of milk powder
– 2 tablespoons silvered almonds
This is how you make homemade cottage cheese
– Bring 1 litre of whole milk to a boil and add 2-3 tablespoons of lime juice – stir gently and let it curdle
– Drain it in a muslin cloth and wash the cheese – removing traces of lemon from it. Remove excess water and set it aside.
This is how you make Coconut Berfee
– In a heavy bottomed shallow pan on medium heat – mix sugar and coconut for 5 mins. Now reduce the heat to low and stir every 2-3 mins for about 20 mins. Remove from heat and set it aside
– Now in a sauce pan on medium heat
– Add 2 tablespoons of clarified butter and add cottage cheese. Stir for about a minute and add the coconut and sugar mixture.
– Add cardamom powder and milk powder.
– Stir for about 3-4 minuted…till everything comes together.
– Grease a 8X8 brownie pan and transfer mixture in this pan. Press down the mixture evenly and garnish with silvered almonds.
– Let it set for about 2-3 hours.
– Cut in square or rectangle or triangle or any any shape you’d like and eat….