Ingredients
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1 tbsp ghee (or butter)
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2 cups fine desiccated coconut + more to serve*
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3/4 cup caster sugar
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1 cup full cream milk
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1 ½ tsp Queen Organic Vanilla Bean Paste
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¼ tsp ground cardamom
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¼ cup toasted cashews, chopped
Method
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1
In a frypan melt the ghee over medium heat, then reduce heat to low and add the desiccated coconut. Stir until the coconut has absorbed the ghee and then add the milk and continue to cook, while stirring, until the milk has also been absorbed.
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2
Add the sugar and vanilla bean paste and mix well. Continue to cook, stirring often, until the mixture thickens and most of the moisture has evaporated (about 10 minutes), then remove from heat, add the cardamom and cashews and stir to incorporate.
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3
Cool the mixture down to a temperature you can work with and roll the mixture into tablespoon sized round balls, then toss in desiccated coconut. Store in an airtight container in the fridge until ready to serve.
*This recipe requires fine desiccated coconut, if you cannot find fine desiccated, simply blend coconut in a food processor until it is a fine consistency.
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