This is a fragrant, chewy, classic Indian sweet. If you have a mortar and pestle, grind your cardamom fresh, separating and discarding the green pods before grinding to a powder. Otherwise, use a spice grinder, or use pre-ground cardamom as a last resort. Be sure to keep an eye on the coconut mixture as it cooks. Maya tells us it’s like risotto - you have to keep it moving!
1 cup freshly grated coconut (or frozen shredded coconut, thawed)
¾ cup sugar
1 tsp freshly ground cardamom (see note above)
2 tbsp milk (or a non-dairy substitute)
⅛ - ¼ cup cashews, chopped
3 - 4 tsp ghee
Watch Maya make it:
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