2 cups shredded, unsweetened coconut (preferably fresh) (see note)
1 1/2 teaspoons ground cardamom
1 tablespoon finely chopped pistachios or almonds
Butter an 8-inch round cake or pie pan; set aside.
In saucepan, simmer sugar and milk over medium heat, stirring constantly, until mixture makes a single thread when pinched between two fingers - about 226 degrees on a candy thermometer. Then add coconut and cardamom. Simmer over low heat, stirring constantly, for 5 minutes. Press mixture into the buttered pan not quite to the edges and about 3/4 inch thick; sprinkle with pistachios and let cool. Cut into 1 1/2-inch diamonds. Makes 20 pieces.
Fresh coconut is much better than dried in this recipe, but either form is acceptable.