coconut cardamon burfi
(2 ratings)
This recipe is from Raini Singh. This looked so good while she was making it - that it made me want to make it too- hope you try this recipe!
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(2 ratings)
yield
serving(s)
prep time
5 Min
cook time
5 Min
method
Refrigerate/Freeze
Ingredients For coconut cardamon burfi
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1 1/2 csweetened flaked coconut
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14 ozcan of sweetened condensed milk
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10cardamom pods- grind/crush seeds into a powder (or use 1 teaspoons ground from spice can)
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1/2 cchopped pistachio nuts
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1/2 cextra coconut for rolling cookies in
How To Make coconut cardamon burfi
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1Mix the coconut and the remaining ingredients in a bowl. Except the 1/2 cup of coconut for rolling cookies in.
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2In a non-stick pan add the mixture to the pan .Stir over low heat until the mixture starts to dry and rolls easily into a large ball. Remove from the heat. Cool for 5 minutes until cool enough to handle. -
3Place remaining coconut onto a shallow plate. Using damp hands, roll the mixture into bite size balls and then roll them in the coconut to coat. These can be refrigerated for up to a week.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Coconut Cardamon Burfi:
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