Coconut Cheese Fudge (Burfee) Fusion Recipe

This recipe is based on Indian "Coconut Burfee". Coconut Burfee is made from Khoya (Reduced Whole milk) and desiccated coconut. We will use ingredients available in the American grocery stores and achieve comparable results.

Ingredients

1. Ricotta Cheese: 2 Pounds
2. Instant Dry Milk: 2 Cup
3. Sugar: ½ Cup
4. Un-salted Butter: ½ Stick
5. Egg Yolks: 2
6. Sweet Shredded Coconut: 2 Cups

Method

Step 1: In a mixing bowl, Add Ricotta Cheese, Dry milk and sugar. Mix well.
Step 2: Slightly melt butter and work in to mixture.
Step 3: Lightly beat egg yolks and fold them in with the mixture in the bowl.
Step 4: Fold Shredded coconut in to mixture.
Step 5: Transfer the mixture in to a 8x13 baking pan.
Step 6: Preheat oven to 400º F. Bake for 25 minutes. Do NOT cover the pan while baking. The top surface should be turning brown. Remove from the oven and let it cool.
Step 7: With a sharp knife cut in to diamond shapes (About 2" each side) and serve cold.
Store in the refrigerator.