Coconut Toffee Recipe
This coconut toffee is a popular Indian Christmas sweet. You simply need 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and some ghee. You can either flavor it with cardamom powder, rose extract, or vanilla extract.
Servings 24 squares
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups unsweetened desiccated coconut
- 1/4 cup fine semolina/rava/sooji
- 1 & 1/4 cup sugar*
- 3/4 cup water
- 1/2 tsp vanilla extract*
- 1/2 tbsp ghee + more for greasing the tray
- 3-4 drop of red food color, optional
Instructions
- Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.
- Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.
- Add few drops of food color.
- Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.
- Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes. It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.
- As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.
- Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container. It stays good for 2-3 weeks at room temperature.
Notes
- You can multiply this recipe to get more yield.
- You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee. If you are adding rose extract/essence, add it at the same time in place of vanilla extract.