Coconut sweets

Coconut sweets

By
From
Indian Food Made Easy
Makes
18-20
Photographer
Vanessa Courtier

These sweet bites are easy to make. The only tricky bit is removing the coconut flesh, but you can use desiccated. Either buy a coconut scraper or break the coconut and carefully remove the flesh by getting a small paring knife under the brown skin and levering it out.

Ingredients

Quantity Ingredient
125g grated fresh coconut, or desiccated if necessary
250ml full-fat milk
110g sugar
1/4 teaspoon green cardamom seeds, ground
1 tablespoon unsalted butter
2 tablespoons chopped pistachios, to garnish

Method

  1. Place the coconut, milk and sugar in a non-stick pan and cook over a low heat for 20 minutes, stirring often. By now the mixture should come together in a lump. If you take a little bit in your fingers, it should be easy to roll and will set. If it is still too moist, cook for a couple more minutes and try again.
  2. Add the cardamom and butter. Cook, stirring, for another 3 minutes. The coconut will colour slightly and come together really easily.
  3. Make into little balls by rolling between your palms. Place on a plate and sprinkle over the chopped pistachios. If you can resist them, the sweets will keep well in the fridge, stored in an airtight container.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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