Ingredients
1 tender coconut*
200 gms Sugar
1/4 cup water
1 Sheet of white butter paper
Method
1 tender coconut*
200 gms Sugar
1/4 cup water
1 Sheet of white butter paper
Method
Cut the sheet of white butter paper into 4" squares. Traditionally the
paper is cut with pretty snowflake designs very similar to paper doilies. Lay out on the squares a
flat surface, ideally not far from the cooking area.
Remove the kernel from the coconut neatly, avoiding the thin brown skin. Cut into thin, long strips. Keep a pan on the fire with the sugar and water, when the sugar is melted add the coconut strips. Cook on a slow fire, stirring with a
wooden spoon all the time till it thickens and leaves the sides of the
vessels.
Working quickly, spread a spoonful of the sweet onto the small sheets of paper with a fork. Leave till it hardens. Store in an airtight container.
*tender coconut should be a little firm and not at the 'malai' coconut stage
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