Coconut burfi

I continue from my last post on my love and craving for 'desi' sweets and desserts around this time of the year. The celebratory atmosphere is just infectious, isn't it? A time to let go and forget about the calories for a change - after all the time to make new resolutions is not far!

Coconut burfi is what's on the menu today. Another one of my childhood favourites. Although we rarely made it at home, it was regularly seen around the house when we would have guests over. And I would wait for the guests to leave so I could eat them all up! Haha! Fun times!
Anyways, for those not familiar with a burfi - it is a fudge like Indian sweet and is prepared with a lot of different ingredients and flavours - the popular ones being cashew, almond, coconut, or just with thickened milk.

So here is the recipe.
4 cups finely grated coconut
1 14 oz can of sweetened condensed milk
4-5 cardamom pods - seeded and crushed
Pistachios for garnish

Traditionally, a fresh coconut is used, and of course it gives the best results. But since it is not so readily available here, the dry one from the grocery store works fine and is quick and convenient.
Dry roast the coconut on medium-low heat for a couple of minutes until it releases the typical coconut-y aroma (around 8-10 minutes). Sprinkle the crushed cardamom seeds and stir. Add in the condensed milk and stir. Continue stirring until it all starts to clump up - this should take only about 3 - 4 minutes. At this time, pour it onto a greased plate. Flatten it out evenly and let it rest for about 10 minutes. Allow it to set in the refrigerator for about 45 minutes to an hour. Take it out, cut it into squares and garnish with pistachios. Share