Coconut Cardamom Burfi

This was such a quick and simple dessert, and followed on with the indian theme after a main of rogan josh (recipe courtesy of the Food Safari book).  It was so easy to make and surprisingly yum!



Coconut Cardamom Burfi 
adapted from Food Safari (Maeve O'Meara)

250g shredded or dessicated coconut
395g tin of sweetened condensed milk
10 green cardamom pods, with the husks discarded and the seeds ground to a powder
handful of flaked almonds

Roughly chop the almonds, and add to a mixing bowl with 200g of the coconut, the condensed milk, and the ground cardamom.  Mix briefly.  Add this mixture to a non-stick frying pan over a low heat.  Cook, stirring for a few minutes until the mixture starts to come together.  Leave to cool for a few minutes, and using damp hands, roll dessertspoons of the mixture into round balls.  Put the remaining 50g of coconut onto a plate, and roll the burfi around in the coconut.

These can be stored in the fridge for up to one week.