How to make Indian Coconut Cardamon Burfi with video guide from SBS Food Safari show.
Ingredients
250g desiccated coconut
395g can sweetened condensed milk
10 cardamom pods - grind/crush seeds into a powder
Handful of pistachio nuts, roughly crushed
Directions
1. Mix 200g of the coconut and the remaining ingredients in a bowl.
2. 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.
3. 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.