Maeve O’Meara’s Coconut Cardamom Burfi
Find Maeve at Gourmet Safaris
A simple and quick version of the reduced-milk sweet burfi. This is a lovely end to an Indian feast and is often served at special occasions.
250g desiccated coconut
395g can sweetened condensed milk
10 cardamom pods – grind/crush seeds into a powder
Handful of pistachio nuts, roughly crushed
Mix 200g of the coconut and the remaining ingredients in a bowl.
Heat a non-stick pan on low heat and add mixture to the pan. Stir over low heat until the mixture starts to dry and rolls easily into a ball. Remove from the heat. Cool for 5 to 10 minutes until cool enough to handle.
Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls and then roll in coconut to coat. The coconut balls can be refrigerated for up to a week.