Pistachio Burfi

Ingredients

• 2 (two) 14 oz. cans of sweetened condensed milk

• 1 cup shelled pistachios, plus a handful to crush for garnish
• Butter, to grease pan

• 4-5 cups of unsweetened shredded coconut

Directions

3. Add one can of the condensed milk to pot #1, and stir continuously over medium heat until the mixture begins to incorporate the milk and the coconut becomes clumpy and less sticky. Add the ground cardamom. Remove from heat.

4. Repeat with the coconut-pistachio mixture in pot #2, using the second can of condensed milk.

5. Once cool, layer two mixtures on top of each other. Sprinkle with crushed pistachios and press down to make them stick. Chill in fridge for at least 60 min. Cut into whatever shapes you like.

1. Blanch the shelled pistachios by immersing in boiling water for two minutes; then just rub between your fingers to remove the remaining peels. Grind into a paste, using some water if necessary.

2. Take 2 pots. In pot #1, dry roast the coconut until it is fragrant (do not allow it to become brown). Remove one cup and add to pot #2, with the pistachio paste.

@gastropolitico