This recipe is a simple and quick cheat’s version of the reduced-milk sweet burfi. This is a lovely end to an Indian feast and is often served at special occasions.
- 250 g desiccated coconut
- 395 g tin sweetened condensed milk
- 10 cardamom pods, husks discarded, seeds ground to a powder
- handful of pistachios, roughly crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 5–10 minutes
Mix 200 g 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.