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Coconut cardamom burfi

Cuisine: Indian Created by Raini Singh

Ingredients

250g desiccated coconut
395g can sweetened condensed milk
10 cardamom pods - grind/crush seeds into a powder
Handful of pistachio nuts, roughly crushed

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Preparation

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.

Indian Restaurants

Displaying 10 of 715 Indian Restaurants.

Restaurant		Suburb
1.	Royal India Restaurant	West Perth
2.	Gopal's Vegetarian Restaurant	Melbourne
3.	Jehangir	Mawson
4.	Jewel of India	Manuka
5.	Rama's	Pearce
6.	Tandoor House	Kingston
7.	Tandoor Indian Restaurant	Belconnen
8.	Hanuman	Darwin
9.	Keller's Swiss and Indian Restaurant	Alice Springs
10.	Taste of Asia	North Hobart

12 Jul 2010 11:28 AEST

sleekie

Thornleigh NSW

let's spice it up

THANK YOU Raini For Your Inspiration + Maeve/SBS For A WOW ! Program that is not just about food but nourishes Humanity through Knowledge + Admiration + Humour Sleekie Award : Top Format - Camera Work - Music - Presenter Sorry too much coconut 4 me 2 - GR8 idea low techbetty - Re sub. 250g almond meal 4 coconut - 4 the $$$ conscious maybe a combo of almond and coconut - i will use more pistachios next time - mortar & pestle loads more cardamon -rolled in toasted coconut SPICE IT UP BURFYWOOD!

02 Apr 2009 10:14 AEST

low techbetty

Concord NSW

coconut burfi

It is really good even better if you sub. all ground almonds for the inside and roll in coconut.

31 Jan 2009 10:39 AEST

A. grixti

Belair, Adelaide

Coconut cardamom burfi

Real easy, very quick and very good.

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