'- 1 (14-ounce/396can sweetened condensed milk- 2 1/2 cups (200unsweetened shredded dried coconut- 1/2 teaspoon ground cardamom preferably freshly ground from the seeds of 6 to 8 pods

'- Pour the condensed milk into a small saucepan (preferably nonstick) and cook over medium-low heat, stirring frequently so the milk won’t stick to the bottom. (If it toasts a little, that’s okay, but don’t let it scorch.) When the milk comes to a simmer, turn the heat to low. In batches, stir in 2 cups (160g) of the coconut, then stir in the cardamom. Continue to cook, stirring continuously until the mixture starts to look like a thick though, about 4 minutes. (Stir and some of the mixture should come off easily from the bottom and sides of the pan.)- To test for doneness, scoop out a small piece with a spoon and let it cool for a minute or so, then use your hands to roll it into a ball. If the ball holds its shape, remove the pan from the heat. (Taste the fudge mixture, and if you want extra spice, stir in a pinch; the spice flavor will get a tiny bit stronger after the fudge cools.) When satisfied, scrape the fudge onto a parchment paper-lined small baking sheet or brownie-size pan. Spread the mixture out evenly and set aside until cool enough to continue rolling, about 15 minutes.- Meanwhile, put the remaining 1/2 cup (40g) dried coconut in shallow dish. (If you like, first toast the coconut in a dry skillet over medium heat until lightly browned.) When the fudge is cool enough to handle, use a knife to cut the fudge into a grid of 24 to 30 pieces. Working in batches, use your hands to roll up the pieces into balls, dropping them into the coconut and turning to coat. Arrange the fudge pieces on a plate or in a shallow container. Serve at room temperature. Store any leftovers in an airtight container in the refrigerator.