Coconut pistachio barfi

Place a sheet of baking parchment on a chopping board, or use it to line a small square baking tin.

Gently heat the coconut in a saucepan for 2 minutes. As soon as it starts to turn golden, add the condensed milk and stir. Cook over a low heat for 3-4 minutes, until there is no liquid left and the mixture starts to leave the sides of the pan. Add the cardamom and ghee and mix well.

Spread the mixture onto the prepared parchment, or into the tin, and press down with a palette knife to make a square about 2-3cm thick. Sprinkle the pistachio powder on top, press down gently, then leave to cool completely. When ready, use a sharp knife to cut the barfi into 16 small squares.