The Indian calendar follows the luni- solar cycle and starts and finishes differently as opposed to the standard 31st of December and 1st of January. The “Hindu” new year in 2017 falls on the 29th of March. Houses are cleaned and freshened up with a variety of fresh flowers and leaves. Intricate decorations made of rice flour and/ or colored sand are set on flowers. Growing up, my mother used to install a brass pot atop a stick covered with brightly colored cloth as a symbol of victory of good over evil called “Gudi”, pronounced as goody. Flowers and mango leaves are used to decorate the Gudi And, all kinds of sweet and savoury delicacies are made. Commonly made recipes include Chakli, Puran Poli (flatbread stuffed with sweetened lentils) and delicious fudge bars, called “Burfee”.
Gluten-free and Sugar-free, this fudge is full of coconut goodness.
- 1 cup Gram Flour/ Besan
- 1 cup Desiccated Coconut
- 2/3 cup Xylitol
- 1/4 cup Water
- 1/3 cup Coconut Oil
- 1 teaspoon Green Cardamom Seeds, powdered
Line a flat tray with nonstick paper and set aside.
In a deep saucepan melt the coconut oil and add the Gram flour. Roast until golden and the raw smell disappears. Remove from saucepan and set aside in a plate to cool.
Roast the desiccated coconut next, on low heat until lightly browned. Remove from saucepan and mix with the roasted Gram flour.
Mix the xylitol and water in the saucepan and cook until the syrup looks bubbly and thickens.
Take off the heat and fold in the gram flour - coconut mixture.
Toss in the cardamom powder and mix well.
Transfer this mixture evenly into the prepared tray. Tap the tray on a sturdy surface to remove any airgaps and smoothen the top.
Score the fudge in diamond shaped pieces after cooling for 10 - 15 minutes.