In a kadai or large sauce pan add all the ingredients mentioned above. (Remember to add only 1/2 cup of coconut).
Cook on a medium heat.
When it comes to boil, simmer and keep stirring continuously with a whisk for 30 minutes or until it becomes thick/fudgy and starts leaving the pan.
Be mindful that it could stick to the bottom and brown quickly.
So continuous stirring or whisking helps.
Remove from heat and transfer it to a clean wide bowl.
Let it cool at room temperature.
If you leave the mixture in the same pan, it would continue to cook.
Refrigerate it for 3-4 hours or longer.
Take a pinch of the fudge and roll it into a smooth ball (golf ball size).
Place them on a plate or a baking tray lined with wax paper.
Repeat until done.
Take the remaining (1/2 cup, add more if required) shredded coconut in a bowl, roll each ball carefully until the coconut flakes coats the balls.
Note: Store in an airtight container. You can keep them at room temperature up to 2 days or refrigerate up to 1 month.
If you are refrigerating it, do remember to take them out an hour before you serve.
Variations: You can replace coconut with nuts like almonds, walnuts, pistachios or even a concoction of 2 or more. Do remember to crush them to tiny pieces using your blender or pestle and mortar.
Ingredients: 1 cup - condensed milk
1/2 cup - coconut milk
1 cup - unsweetened coconut (finely shredded) divide (1/2 cup for cooking and 1/2 cup for rolling it finally)
2 tbsp - butter
2 tbsp - mango puree (optional)