COCONUT FUDGE / NARIYAL BARFI & LADOO – KETO | PALEO | DIABETIC FRIENDLY

Desserts on a diet? Why not? We all crave them especially when we start to follow a healthy lifestyle, right? I’ve been there too, but ever since I’m on a restrictive diet, I find myself eating more desseets than I did earlier. Luckily they are all free from refined sugar and unhealthy carbs. But here in India its easy to find healthy alternatives to cake and pastries but when it comes to Indian Sweets, not many places offer refined sugar free Indian Mithai (desserts). And during festivals, you just cannot say no to sweets. So I wanted to share a quick, easy, healthy and super divine tasting Nariyal ki Burfi / Ladoo recipe which you can enjoy guilt-free on any day. Whether the diet is for a Diabetic, Keto, Paleo or general well-being, you must try these Coconut treats. Also they are Gluten Free. For Dairy Free, Lactose Intolerant and Vegan, avoid Ghee and use Coconut milk instead of Cream. These coconut squares can also be made into cute ladoos. The preparation remains the same, with just a little change towards the end. So let’s make Coconut Fudge & Coconut Ladoos!

INGREDIENTS
100 grams fresh or dry grated coconut
1 Tbsp Ghee (Optional)
1 Tsp Cardamom Powder
3-4 Tbsp Thick Coconut Milk or Milk Cream
1 Pinch Salt
Erythritol as per taste
Chopped/Slivered Almonds (Optional)

METHOD

• In a pan, heat some ghee. If you are Vegan you can skip this. I like the flavour of Ghee in sweets and choose to add it.
• Add grated coconut. You can use dry or fresh. I’ve used fresh here.
• Roast on medium heat until most of the grated coconut turns brown. Scrape off what sticks to the bottom.
• Now add Coconut Milk or Fresh Dairy Cream. I used a mix of both. skip Dairy Cream for Vegan & DF diet.
• Mix everything very well and let this cook for a couple of minutes more.
• Now add in your favourite sweetener. I’ve used Erythritol. You can use Stevia or a mix of both. Or you can use Jaggery. And of course Sugar if you are not following a healthy diet.
• You’ll notice that the the coconut shreds will not longer stick to the bottom of the pan and will start looking a little glossy too.
• Add in the powdered Cardamom and cook for a few more minutes until most of the moisture has been absorbed.
• You can also add your favourite nuts like Almonds chopped or slivered. I haven’t added them.
• Now if you are making barfi, just transfer this into a flat dish. Even out and smoothen the top and let it set in the freezer for 10 mins. Take it out, cut into squares and enjoy.
• If you are making ladoos, you might need to roast this even more until there is no moisture left when you press down the mixture. Let it cool down a little, then grease your palm and roll this into tiny balls.
• You can roll the Ladoos in some dessicated coconut too.
• If it’s too hard when taken out of the fridge, microwave for 10-20 seconds and enjoy juicy burfi/ladoo guilt free.