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Pour the condensed milk into a non-stick saucepan and put it on a gentle heat. Stir frequently so that the milk doesn’t catch on the bottom.
When the milk comes to a simmer, add 200g 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 leave it to one side to 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.
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.
When the fudge is cool enough to touch, roll a bit into a small ball (roughly 3cm in diameter). Roll it around in the desiccated coconut and put it on to a plate. Repeat with the rest of the fudge.
You can keep these in a clean tub in the fridge for up to a week.
Tip: Melt some good-quality chocolate and dunk the fudge into it, using a cocktail stick, then set them in the fridge until hard.