Gordon Ramsay’s Coconut burfi
Serves 4-6
Ingredients
- 200g freshly grated coconut
- 100g desiccated coconut
- 100g caster sugar
- 400ml tin condensed milk
- 45 cardamom pods, seeds finely ground
- 4 tbsp unsalted butter, plus extra to grease
- Handful of roasted and skinned pistachio nuts, finely chopped (optional), to decorate
Method
1. Put the fresh coconut, desiccated coconut, sugar and condensed milk into a wide pan and place over a medium-to-low heat. Stir frequently for 20-25 minutes until the mixture has thickened to a fudge consistency. (Do not leave the pan unattended as the mixture should not take on any colour.) Stir in the ground cardamom and butter and remove the pan from the heat.
2. Tip the mixture into a lightly buttered baking dish and spread out to about a 2-3cm thickness. Leave to cool completely then chill for at least 30 minutes to allow the mixture to firm up.
3. Cut the coconut burfi into small diamonds or squares. If you wish, decorate each diamond or square with a little chopped pistachio to serve.
