250g desiccated coconut
395g tin of sweetened condensed milk
10 x cardamom pods, husks discarded, seeds ground to a powder
1 x handful of pistachios, roughly crushed
Cooling time 5–10 minutes
Mix 200g of the coconut and the remaining ingredients in a bowl.
Heat a non-stick frying pan over low heat and add the mixture to the
pan. Stir until the mixture starts to dry and you can roll a small
amount easily into a ball. Remove from the heat and leave for 5–10
minutes until cool enough to handle.
Place the remaining coconut on a plate. Using damp hands, roll the burfi
mixture into balls and then roll in coconut. The balls can be stored in
the refrigerator for up to 1 week.
This recipe is from "Food Safari" hosted by Maeve O'Meara