This is a simple Indian dessert made on special occasions like Diwali. Desiccated coconut is soaked in milk, cooked with condensed milk and cardamom and topped with a pistachio crumble. This recipe is simple, delicious and made with very few ingredients. It is super easy to whip up in a jiffy.
Technique tip: Store in the refrigerator in an airtight container up to 5 days.
In a small saucepan, melt butter over medium heat. Add pistachios, sugar and salt, and toast until lightly golden-brown, about 2 minutes. Remove from heat and set aside.2.
Prepare an 8- by 8-inch cake pan and line with parchment paper.3.
To a different medium-sized pot, add whole milk, condensed milk and cardamom, and bring to a gentle simmer. Add desiccated coconut and cook for 10 minutes on medium-low heat, until all the liquid is absorbed and it resembles a thick cookie batter.4.
Pour the coconut mixture into the prepared pan. Flatten using spatula until the surface is smooth. Sprinkle pistachio crumble over the top and press lightly.5.
Chill in the refrigerator for 20 minutes, then cut into twelve 2-inch-wide squares; serve immediately.