Persian coconut sweets


Iranian Cuisine
Loze Nargil

Ingredients:
- 2 cups coconut, shredded
- ½ cup sugar
- ½  cup water
- 2 tbsp coconut milk, unsweetened
- 2 tbsp rosewater
- 1/8 tsp ground cardamom
- ½ cup pistachios, crushed

Directions:
- Combine water and sugar in a heavy medium pan, bring to a boil over medium heat, stirring until sugar is dissolved.
- Continue to simmer for another 8 to 10 minutes or until the syrup thickens a little bit.
- Remove from heat and let cool a little, beat well with a whisk for couple of minutes.
- Return the pan back to the stove. Add the coconut, rosewater and coconut milk, mix well over very low heat for about 5 minutes or until well blended.
- Pour the mixture into an 8 x 8 inch lined pan.
- Evenly sprinkle crushed pistachios on top.
- Cover and refrigerate for 3 to 4 hours or until firm.
- With a knife cut the loz in diamond-shaped pieces or use a diamond-shaped cookie cutter.