Ingredients:

125 gm / 4½ oz grated fresh or desiccated coconut
250 ml / 9 fl oz whole milk
110 g / 4oz sugar
1 tsp green cardamom seeds, ground
1 tbsp unsalted butter
2 tbsp chopped pistachios, to serve

Directions:

Place the grated coconut, milk and sugar into a non-stick pan and cook over a low heat, stirring often, for 20 minutes. The mixture should come together in a lump and if you take a little bit in your fingers, it should be easy to roll and will set. If it is still too moist, cook for a couple more minutes and try again.

Add the ground cardamom and butter and cook, stirring, for another 3-4 minutes. The mixture will colour slightly and come together really easily.

Roll the mixture into little balls by rolling between your palms. Place onto a plate and sprinkle over the pistachios. The sweets keep well in the fridge for a few days, stored in an airtight container.