250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
1.Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder (optional).
6.Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks
Read our other posts:
Badam ka seera
Summer Salad - nice Indian Recipe
Pear and Mango Chutney
Saturday, July 18, 2009