Ingredients Jump to Instructions ↓

  1. Butter an 8 round cake or pie pan; set aside.

  2. Cook together over medium heat:

  3. 1 1/2 cups sugar

  4. 1/2 cup whole milk*

  5. 2 fingers - about 226 degrees on a candy thermometer.

  6. Then add:

  7. 2 cups shredded, unsweetened coconut (preferably fresh)*

  8. 1 1/2 teaspoons cadamom powder

  9. pinch saffron-colored powder (opt. just for color)

Instructions Jump to Ingredients ↑

  1. Simmer over low heat, stirring constantly, for 5 minutes. Press the mixture into the buttered pan not quite to the edges and about 3/4″ thick; let cool. Cut into 1 1/2″ diamonds.

  2. *A lower-fat milk can also be used, but the resulting mixture will be more crumbly. Fresh coconut is much better than dried in this recipe, but either form is acceptable.


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