Coconut cardamom burfi recipe

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Rating:

3/ 5 stars 9 Votes
  • Cuisine: Indian

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.

If you enjoyed this Coconut cardamom burfi recipe then browse more Indian recipes, dessert recipes, fruit recipes and our most popular hainanese chicken rice recipe.

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Comments (3)

   
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!
Agree(0 people agree)
Disagree(3 people disagree)
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.
Agree(0 people agree)
Disagree(1 people disagree)
31 Jan 2009 10:39 AEST
A. grixti
Belair, Adelaide
Coconut cardamom burfi
Real easy, very quick and very good.
Agree(11 people agree)
Disagree(0 people disagree)

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