Ingredients

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
https://www.sbs.com.au/food/recipes/coconut-cardamom-burfi