Out & About
Cooking with Friends
October 8, 2018
MINALS JUMEIRAH SPICE
Coconut/Kopra/Topra Pak are just a few names given to this delicately flavoured and amazing textured coconut mithai. So moreish, never satisfied with just one piece!
Suitable for fasting and all year round sweet dish.
3 bowls desiccated coconut
1 bowl sugar
1/2 bowl water
1-2 tbsp milk powder
1-2 tsp cardamom /elichi (ground)
4-5 drops vanilla essence
Ghee for greasing dish
In a heavy pan boil the water and sugar add the cardamom, boil until you get a syrup/chasri of 1 1/2 - 2 string consistency.
Add the drops of vanilla essence. (Please note by adding vanilla essence the colour of the coconut will change to a slightly off white colour.
Add the coconut and milk powder and stir continuously until the mixture thickens.
Grease a steel dish/thali and pour the mixture into this. Spread evenly, you can put a little ghee on top to give it a smooth finish.
Allow to cool slightly before cutting into either squares or diamond shape pieces. Take out of plate when completely cool store in an airtight container.
Keeps well for 7-10 days.
I'm busy working on my blog posts. Watch this space!
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