Why recepie famous for?
Coastal cuisine of India loves the coconut
Ingredients
Scraped coconut fresh 2 cupsGhee 1 tablespoon
Castor sugar (caster sugar) 1-1½ cups
Milk 1 cup
saffron strands a pinch
Green cardamoms 3-4 + for for garnishing
Pistachios Chopped to sprinkle
Instructions
Step 1
Grease a baking tin with some ghee.
Step 2
Heat sugar in a non-stick pan. Add milk, mix and cook till sugar melts. Add saffron and mix well.
Step 3
Coarsely crush cardamoms in a mortar using a pestle, add to pan and mix.
Step 4
Add coconut, mix continuously and cook on low heat till thick. Switch off heat, add ghee and mix well.
Step 5
Put the coconut mixture into a greased baking tin and level it out. Sprinkle some cardamom powder and pistachios on top and cool.
Step 6
Cut and serve.
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