COCONUT CARDAMOM BURFI

Cuisine: Indian Prep time: 10 min(s) Cooking time: 15 min(s) Servings: Makes 1520 burfi Created by Raini Singh
A simple and quick cheats version of the reduced-milk sweet burfi. This is a lovely end to an Indian feast and is often
served at special occasions.
Ingredients
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
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Preparation
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 rolls
easily into a ball. Remove from the heat and leave for 510 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.

SBS cooks notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | 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 5560 g, unless specified.