Ingredients...* 250g desiccated coconut
* 395g can sweetened condensed milk
* 10 cardamom pods – grind/crush seeds into a powder
* Handful of pistachio nuts, roughly crushed
How to...1. Mix 200g of the coconut and the remaining ingredients in a bowl.
2. 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.
3. Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls (or any shape u like) and then roll in coconut to coat. The coconut balls can be refrigerated for up to a week.
To chocolate coat the Burfi:
1. Dip the coconut burfi into the melted chocolate with your fingers or with a fork.
(Any chocolate bar u fancy. Microwave, stirring in-between. Usually it takes one to two minutes for the chocolate to become shiny liquid.)
2. Completely submerge and cover. Lift, and run a knife underside and to the sides, to remove excess chocolate.
3. Place the burfi on a wax or parchment covered plate. Quickly coat all the pieces in same way.
4. Place the tray in a cool place, or refrigerate. Once the coating firms-up, gently remove them from plate and store them by placing a wax paper in-between.
be cautious with the cardamom seeds. i put a little too much and the taste of it was slightly overwhelming.
if u like sweet sweet sweets, then u shud try making it.
otherwise... =)
