Tuesday, 2 May 2017

Coconut Burfi

I go to a monthly travel writing book club at the wonderful Charlie Byrne's (if you ever find yourself in Galway it is a must visit). And like any good book club our serious literary discussions are accompanied with a decent selection of wine and nibbles to help along proceedings. All of the regulars bring along sweet treats or a select tipple from the equally wonderful Woodberry's. Depending on the location of the tales we are reading we often attempt to match the food and drink to the region in the monthly book we select.

Last month we were reading The Great Railway Bazaar by Paul Theroux, a travelogue of Paul's railway journey through Asia. This journey took him through multiple countries including India so I chose to make a sweet treat from this country to fuel our book chat.


100g desiccated coconut
150ml condensed milk (or 1 small tin)
120ml full fat milk
1/2 teaspoon ground cardamon
1/4 cup of crushed pistachios

Line a 8 inch cake tin with grease-proof paper

Place the coconut, condensed milk, milk and cardamon powder into a large heavy based pan. Place over a mediun heat and stir until the mixture thickens (taking care not to let the mixture stick to the bottom of the pan and burn). This process should take about 8 to 10 minutes.

Transfer the mix to the lined tin and spread out evenly. Sprinkle with pistachios, and allow to cool before slicing into small squares to serve.

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