I have had a thing for Indian sweets ever since visiting my older sister when she was at university in Bradford. She was obsessed with them. So I am massively chuffed to have come across a burfis recipe that is both quick, absolutely delicious and wouldn’t look out of place in an Indian sweet counter. They are made by simply heating condensed milk with desiccated coconut, and then rolling the mixture in to balls with chopped pistachios and ground cardamom. I made them for my parents last week and my dad liked them so much he recreated them the next day. If you are looking for an unusual edible gift they are perfect. I urge you to try them..!
The recipe is from the nice new COOK supplement in the Saturday Guardian. If you cannot get ground cardamom from your local supermarket you could try an international shop, or grind the contents of cardamom pods yourself.
Ingredients (makes approx 15)
250g desiccated coconut
250g condensed milk
1 tsp ground cardamom
100g pistachios, chopped
Mix 200g of the coconut with the condensed milk in a saucepan and stir over a low heat for 10 mins. Remove from the heat and add the cardamom and pistachios. Taste to make sure there is lots of cardamom flavour. Allow to cool.
Roll the mixture into balls, then roll in the remaining coconut. Chill (I took mine out a little while before eating so they were not too cold).