KASHATA

KASHATA 

KASHATA

INGREDIENTS 

3 Cups Dessicated Coconut 

6 Tbsps Coconut Milk or Regular Milk

2 Heaped teaspoons milk powder

  

FOR SYRUP

2 cups Sugar

3  cups water

1 Teaspoon Cardamom Powder

A Little Food colour

Pinch of salt 

DIRECTIONS 

1) To 3 cups Dessicated coconut, add 6 tablespoonfuls of coconut milk, stir to mix well.

2) Add 2 heaped Teaspoonfuls of Regular Milk Powder. Stir to distribute evenly. This will give you a consistency very close to fresh coconut. 

3) Place all the sugar and water in a pan and cook to one thread consistency. Avoid stirring. Just keep swirling the pan from time to time. As soon as it starts thickening - add the Cardamom powder, pinch of salt and colour. Stir to mix well 

4) Add the coconut and cook while continously stirring - till it leaves the sides of the pan to form a ball.

5) Transfer the coconut into a greased shallow tray and spread out evenly, smoothing surface as much as you can. 

4) Cut into shapes while still warm. Do not use sawing motions with knife as it will disintegrate. Use a pizza cutter or place knife on surface and press to cut. Let it cool down completely before you separate the pieces to serve. 

NOTE : If you have fresh coconut - you will need 3 cups of freshly grated coconut and then proceed with same method.