Last weekend while watching someone cook Indian cuisine, the girl demonstrated this really easy dessert. I've bought most of my Indian sweets from my favorite shop, Assad along U.N. Ave. but I've always wanted to make my own so today while in the kitchen trying to do some clean up, I saw my dessicated coconut and cardamon then remembered I also recently bought pistachios, all ready for my burfi. Since the recipe called for cardamon powder and I only had the whole seeds, I dry roasted some then powderized it using a blender. I was in cardamon heaven. I also pan roasted the pistacios a bit to give it some crunch and more nutty flavor.
I followed the recipe except for the cardamon which I sparingly used, just a bit less than a half of a teaspoon since it might be too overpowering. Good decision. I mixed everything and cooked it in 8 minutes with continuous stirring, letting it cool a bit before rolling into balls and dredging it in more dessicated coconut. Easy and so addicting! Made this in about 20 minutes or less.
Burfi
200 g dessicated coconut + more for dredging
a bit less than 1/2 tsp ground cardamon
380 g of condensed milk
1/3 c roughly chopped, shelled and lightly toasted pistachios
Note: Cardamon comes in both green and black varieties. I like the green ones since they seem to have a better flavor. They can be bought in Indian stores. You can also opt to just leave it out if you can't find them but if you can, please do. It makes it much more authentic. As for the pistachios, you can replace it with any nut but cashew might give a better flavor. Lastly, cook it in a thick sauce pan and stir continuously. The sugar and milk might burn if you heat it without stirring.
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