coconut cardamon burfi

Name: Coconut Cardamon Burfi
Prep time: 5 min
Cook time: 5 min
Cuisine: Middle Eastern
Ingredients: 1 1/2 cup(s) sweetened flaked coconut; 14 ounce(s) can of sweetened condensed milk; 10 - cardamom pods- grind/crush seeds into a powder (or use 1 teaspoons ground from spice can); 1/2 cup(s) chopped pistachio nuts; 1/2 cup(s) extra coconut for rolling cookies in

(2 RATINGS)

104 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Dec 7, 2012

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!

Rate

Made these today- turned out good.
I used a flakey coconut.

prep time 5 Min

cook time 5 Min

method Refrigerate/Freeze

yield makes about 14 treats

Ingredients

1 1/2 cups sweetened flaked coconut
14 ounces can of sweetened condensed milk
10 - cardamom pods- grind/crush seeds into a powder (or use 1 teaspoons ground from spice can)
1/2 cup chopped pistachio nuts
1/2 cup extra coconut for rolling cookies in

How To Make coconut cardamon burfi

Step 1

Mix the coconut and the remaining ingredients in a bowl. Except the 1/2 cup of coconut for rolling cookies in.

Step 2

In 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.
Step 3

Place 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.
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