Simple Rice Flour Fudge (Aoud Sadharan)

Name: Simple Rice Flour Fudge (Aoud Sadharan)
Ingredients: 1/2 pound Rice flour (Preferably 'wet' flour (washed rice, dried slightly, then ground). If unavailable, use very fresh, fine store-bought rice flour.); 1/2 pound Granulated sugar (Originally 'Soji sugar'.); 1/4 pound Ghee (Pure clarified butter.); 2 medium Coconuts (Fresh, medium-sized coconuts.); 10 cups Water (Originally '5 seers'. Used for extracting coconut milk.); 2 tablespoons Rose water (Quantity estimated from '0.25 pasher'.); 1 teaspoon Nutmeg (Freshly grated, or as needed.); 2 tablespoons Almonds (Optional. Peeled and sliced.)

A rich and aromatic traditional sweet made by slow-cooking rice flour in fresh coconut milk and ghee until it reaches a glossy, halwa-like consistency. This "Aoud" features the delicate flavor of rose water and is finished with a generous dusting of fresh nutmeg and optional almonds for texture. The result is a soft, translucent fudge that is cut into diamonds, offering a comforting and elegant treat suitable for celebrations.

Ingredients

1/2 pound Rice flour (Preferably 'wet' flour (washed rice, dried slightly, then ground). If unavailable, use very fresh, fine store-bought rice flour.)
1/2 pound Granulated sugar (Originally 'Soji sugar'.)
1/4 pound Ghee (Pure clarified butter.)
2 medium Coconuts (Fresh, medium-sized coconuts.)
10 cups Water (Originally '5 seers'. Used for extracting coconut milk.)
2 tablespoons Rose water (Quantity estimated from '0.25 pasher'.)
1 teaspoon Nutmeg (Freshly grated, or as needed.)
2 tablespoons Almonds (Optional. Peeled and sliced.)

Instructions

1Grate the white flesh of the coconuts completely. Do not grate the reddish skin near the shell; use only the pure white part.
2Heat the water until hot. Divide the water into three parts. Extract the coconut milk in three stages by adding hot water to the grated coconut, squeezing it out, and straining it through a clean cloth to get all the milk.
3In a heavy-bottomed pot (traditionally tin-coated), combine the rice flour and sugar. Gradually add the extracted coconut milk in small amounts, mixing constantly to ensure the sugar dissolves and absolutely no lumps remain.
4Add the ghee to the pot. Place on the stove over medium heat. Stir continuously with a spoon without stopping. Cook until the mixture thickens and the ghee begins to separate from the mass.
5Once the ghee separates, add the rose water and mix well. Continue stirring until the ghee separates again. Remove from heat immediately when the ghee separates the second time; do not let it become too dry or let all the ghee separate out completely.
6Lightly grease a large platter or tray with ghee. Pour the mixture into the center. Grease the bottom of a flat bowl or cup (kansiyo) with ghee and use it to press the mixture down evenly to a thickness of about 1 inch. Smooth the top surface.
7Grate nutmeg generously over the top. If desired, sprinkle sliced almonds over the surface and press them in gently with the greased bowl. Allow the mixture to cool completely. Once cold and set, cut into diamond or square shapes and serve.