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1
Pour the condensed milk into a nonstick saucepan and put it on a gentle heat. Stir frequently so that the milk doesn't stick to the bottom. (If it does burn, the burned bits can taste quite nice, but it's a fine line between nice and horrid.)
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2
When the milk comes to a simmer, add 2 cups 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 let it 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.
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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.
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4
When the fudge is cool enough to touch, roll a bit into a small ball (roughly 1 1/4 inches in diameter). Roll it around in the desiccated coconut and put it onto a plate. Repeat with the rest of the fudge.
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5
You can keep these in a clean tub in the fridge for up to a week.
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6
Tip: As a treat for my grandma (who loves a Mounds bar), we sometimes melt some good-quality chocolate and dunk the fudge into it, using a cocktail stick, then set them in the fridge until hard.
