Coconut Cream Burfi

This one takes longer to cook than the other sweets and is more finicky in texture and cooking time. But it's worth it: my Adri loves her coconut.

1 cup sugar
1/2 cup water
1/2 cup heavy whipping cream
1 cup finely shredded, unsweetened desiccated coconut (Let's Do Organic makes a good one)
1/8 tsp ground cardamom

Heat sugar and water in a 2-quart stainless steel saucepan. When mixture bubbles and sugar is completely dissolved, add cream. Return to boil, then add coconut and cardamom. Cook over medium-low heat until mixture is thickened and follows your spatula when you stir. This may take 15 minutes or more. Pour onto a Silpat, shape quickly, let stand till firm (will still be hot), then cut with the back of a table knife into squares. Cool completely on Silpat before storing in an airtight tin between sheets of waxed paper. Makes 20 burfi.