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coconut cardamon burfi

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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!

(2 ratings)
yield serving(s)
prep time 5 Min
cook time 5 Min
method Refrigerate/Freeze

Ingredients For coconut cardamon burfi

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

How To Make coconut cardamon burfi

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