Mava Coconut Fudge
This traditional Gujarati sweet combines the richness of reduced milk solids (mava) with fresh grated coconut for a decadent, fudgy texture. The mixture is sweetened with a thick sugar syrup and enriched with crushed almonds, resulting in a dense, aromatic confection perfect for festivals. Allowed to set overnight, it develops a satisfying firmness that melts in the mouth.
Ingredients
- 3 1/2 cups Granulated sugar (Originally '1.5 Seer'. Converted to modern volume (approx 700g).)
- 3 cups Fresh coconut, grated (Originally '0.5 Ratal' (approx 225g). Use only the white part, grated with fine teeth.)
- 1/4 cup Almonds (Originally '1 Navtank' (approx 1 oz or 30g). Blanched and crushed.)
- 2 cups Whole milk (Originally '1 Seer'. Use fresh, full-fat milk.)
- 1 tablespoon Ghee (For greasing the tray.)
- 1 cup Water (Estimated quantity for making the sugar syrup (not specified in original text).)
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Instructions
- 1Peel the almonds (blanch in hot water if necessary to remove skins) and crush them finely or grind them into a coarse powder.
- 2In a separate saucepan, combine the sugar with the water. Boil to create a 'tight' syrup (approximately 2-thread consistency, where a drop forms a thread between thumb and forefinger). Set aside.
- 3Pour the milk into a heavy-bottomed or tinned pan and place it on the stove. Stir continuously with a spoon. When the milk reduces and thickens (resembling Dudhpak), add the grated coconut. Continue stirring and cooking until the mixture thickens further and resembles mava (solid milk solids).
- 4Add the prepared sugar syrup and the crushed almonds to the coconut-milk mixture. Stir vigorously and cook until the mixture becomes hard and pulls away from the sides of the pan.
- 5Grease a tinned plate or an enamel tray with ghee. Pour the hot mixture into the center and pat it down to form a layer about half an inch thick. Allow it to sit undisturbed until the next day to set completely.
- 6Once the fudge has set and hardened (typically the next day), cut it into pieces using a knife. Use a flat spatula to carefully lift the pieces out of the tray.
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