A simple and quick version of the milk sweet 'burfi'. This is a lovely end to an Indian feast and is often served at special occasions. This takes hardly 10 minutes to prepare and is absolutely tasty as well.

Desiccated coconut/ Fresh-500g
Sweetened condensed milk-395ml tin
Cardamom seeds from-10pods
Almonds/pista (toasted and chopped)-15

  • If you use fresh coconut slightly roast to remove the moisture content (do not allow to brown).
  • Heat a non-stick pan over low heat and add 400g of coconut and condensed milk and cardamom to the pan. Stir until the mixture starts to dry and rolls easily into a ball. Remove from the heat and leave for 5–10 minutes until cool enough to handle.
  • Place the remaining coconut on a plate. Using damp(wet) hands roll the burfi mixture into balls and then roll in coconut.
  • Another way place the mixture in a rectangle tray well greased with ghee and spreaded with a layer of coconut. Press well with the backside of the ladle and cover with coconut. Place nuts on top of each piece. Cool and cut into pieces and serve. This can be stored in the refrigerator for up to a week. 
  • You could make coconut ladoos too when it is warm.
Makes Approximately 25-30 pieces.