Hubby and I were watching an old episode of Food Safari and they cooked up a batch of these sweet little Indian treats. They looked so easy and delicious that I made them up the next week to take to a BBQ. All you need is a saucepan, which worked well for me as most of my kitchen was in boxes at the time.
Coconut Cardamom Barfi
makes about 40
10 cardamom pods (or 1 tsp ground cardamom)
50g shelled pistachio nuts
Crack the cardamom pods open and take out the seeds. Crush in a mortar and pestle or using a spice grinder. My mortar and pestle and spice grinder were packed up in boxes, so I put the seeds in a ziploc bag and whacked them with a hammer. It worked perfectly.
Put the pan onto low heat and stir until the mixture starts to dry and rolls easily into a ball. This takes about 10 minutes. Remove from the heat. Cool for 5 to 10 minutes until cool enough to handle.
Place the remaining 50g coconut onto a plate. Wet the palms of your hands, and roll mixture into fairly small balls. Roll them through the coconut to coat the outside. You may need extra coconut if your balls are small (oh, that sounds rude).