Coconut Pistachio Sweetmeat

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp shelled, unsalted pistachios
• 1tbp icing sugar (confectioner's sugar)
• 1 tsp white poppy seeds
• ½tbsp milk
• 120g/4½oz sugar
• 5 cardamom
• 120g/4½oz/1½ unsweetened, desiccated coconut
• 4tbsp canned condensed milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the poppy seeds in a small bowl of boiling water for 15 minutes, then drain well. Crush the cardamom pods, discard the husks, and grind the seeds to a fine powder.

2. Coarsely chop the pistachios and set aside half of them for topping.

3. In a heavy, wide pan over medium-low heat, combine the desiccated coconut, sugar, condensed milk and milk. Stir constantly for 15 to 20 minutes until the mixture thickens and pulls away from the sides of the pan.

4. Stir in the drained poppy seeds, the ground cardamom and the remaining chopped pistachios. Cook for 2 more minutes, stirring, then remove from the heat.

5. Dampen a flat plate lightly with water and spread the mixture onto it in an even layer about 1 cm (1/2 inch) thick. Leave to cool for 30 minutes until firm enough to handle.

6. Cut into 8 to 10 pieces, roll or press each one into a neat shape, top with the reserved pistachios and dust lightly with the icing sugar before serving.