Editor-in-Chief & Publisher: MIR JAVED RAHMAN


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Issue Date 11 - 17 Feb, 2017 at 2:00 PM

Coconut Toffee

Coconut Toffee
Ingredients

• 1 medium-sized coconut, desiccated
• 1/2 lb sugar
• Rose essence
• Cochineal (dye)
• 1/2 cup water
• 1oz. butter
• 4 cardamoms

Method
Melt sugar in half cup of water on heat. When melted properly, add in coconut. Stir for a while then add cardamoms and butter. Keep on stirring to avoid burning the mixture. When it gets dry (no liquid remains), take it off the stove and add half a teaspoon of essence and few drops of cochineal for colouring (but only when the toffee is white). Put the mixture on stove again and when it gets completely dry, spread on a large plate, previously greased. Press with a greasy-paper, make a round shape and then cut into pieces with a knife.

 

 

 





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