INSTRUCTIONS
1 . Pour the condensed milk into a nonstick saucepan and put it on a gentle heat . Stir frequently so that the milk doesn ’ t catch on the bottom . ( If it does burn , the burnt bits can taste quite nice , but it ’ s a fine line between nice and horrid .)
2 . When the milk comes to a simmer , add 200g of the desiccated coconut and the ground cardamom . Keep stirring over a low heat until the mixture starts to look like dough . To test whether it ’ s ready , pinch a piece off and leave it to one side to cool for a minute before you see if you can roll it into a ball . If you can , take the pan off the heat and transfer the fudge to another bowl .
3 . While you wait for the fudge to cool enough for you to handle it , get a bowl and put the rest of the desiccated coconut into it ( to roll the fudge in ), and another clean plate on which to put the finished fudge .
4 . When the fudge is cool enough to touch , roll a bit into a small ball ( roughly 3cm in diameter ). Roll it around in the desiccated coconut and put it on to a plate . Repeat with the rest of the fudge .
5 . You can keep these in a clean tub in the fridge for up to a week .
* Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible . There are a number of different styles of desiccated coconut used around the world , and availability of this coconut product varies , depending on the region where one is shopping . If desiccated coconut is not available , regular dried coconut can be used as a replacement , although dried content tends to have a higher moisture content , despite the “ dried ” in the name .
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