Hookay… in the last two months or so life kind of got in the way of this blog (Like I always expected it too) and it took me all my current willpower to kick myself back into gear and to start posting some new stuff. To be honest I really could have come back earlier but I did need to finish that all important binge session of Orange Is The New Black last week. And now that I don’t have some awesome Netflix marathon viewing to distract me, here’s a dead simple Indian dessert. (I’ve stolen it from the wonderful SBS Food Safari show)
So simple in fact, you can make it in about 30min and go back to bingeing TV whilst scoffing all the burfis you made. It’s a double binge win win situation!
Coconut Burfi with Pistachio & Cardamom
makes around 24 balls
200g desiccated coconut
1 tin condensed milk (395g)
1 tablespoon ground green cardamom
80g Pistachio (Roughly crushed or chopped)
1 1/2 teaspoons salt
Extra desiccated coconut or cocoa to cover the burfis
Mix the 200g of coconut with the rest of the ingredients in a large mixing bowl until well incorporated. The condensed milk is a bit of a bitch, but keep at it!
Heat a large non-stick pan or saucepan on low heat. Pour the mixture into the pan.
Stir the mixture consistently in the pan. Once it turns fragrant and dries out into a sticky rollable paste take it off the heat and leave until cool enough to touch.
Using wet hands, roll the mixture into balls. They’re going to be sticky little buggers so if you don’t want coconuty condensed milk residue everywhere I highly recommend rolling them in some dry condiment afterwards. Here I’ve used some leftover coconut and cocoa. Icing sugar would work too but because the burfis are sweet enough I find it a better contrast using non-sweet or even slightly bitter coatings like the cocoa.
Anyway, I bet you won’t be able to stop at one. But if you do, you can keep them for up to a week in the fridge.