Shubhada Kore | Pedernales EC

This burfee, an Indian dessert similar to fudge—also spelled burfi, barfi, barfee or borfi—is a wonderfully easy treat. Top it with coconut, sprinkles or chopped nuts for festive flair.

1 cup strawberries
1 cup almond flour
1 cup brown sugar
1/2 cup desiccated coconut
1 tablespoon butter

Cook’s tip Desiccated coconut can be made by pulsing shredded coconut in a food processor until finely chopped.

1. Wash, trim and purée strawberries until smooth. Set aside.

2. In a nonstick pan over low to medium heat, roast almond flour for 5 minutes or until it is lightly browned and aromatic. Pour into a bowl and set aside.

3. Return the pan to the heat and add strawberry purée and brown sugar. Cover and cook 2–3 minutes on low to medium heat.

4. Once the berry and sugar mixture is bubbling, remove lid and stir in almond flour and coconut. Mix well, then stir in butter. Cook on low, stirring constantly, until mixture comes together into a dough, about 5–6 minutes. It will be somewhat sticky, with excess moisture cooked off.

5. Let the mixture cool slightly and then spread onto greased parchment or into a buttered square pan, using a spatula to shape into 1/2-inch thickness. Let cool completely and slice into squares or diamonds to serve.

Serves 8–10.