HKC 8.3: COCONUT BURFI

Grind the coconut with a special coconut grinder, or you can use a food grinder. Put the coconut and sugar in a pot, or deep frying pan, and cook for about 10 minutes, being careful not to let it burn. Then add the milk and cook it down for 1/2 hour or 45 minutes, until it is fairly thick. Add the nutmeg and cardamom seeds and roll into balls, or pour it onto a flat sheet and cut squares or diamonds when it is cool.