AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


2 cups grated fresh coconut, ¾ cup gud (Jaggery) , ¾ cup milk , ½ cup mawa , ½ tsp saffron (kesar) strands , soaked in 1 tbsp of warm milk , ½ tsp cardamom (elaichi) powder, 2 tbsps almonds, roughly chopped , For garnish A few almonds (badam) .

Procedure

1. Dry roast the coconut shreds until nice golden brown. 2. Heat 1 tbsp of water in pan and add gud to it. Let it melt. 3. Add the roasted coconut shreds to gud and mix well. 4. Add milk to the pan and let cook for 5 mins, until reduced. 5. Add in mawa and cardamom powder. Pour in the saffron milk and mix. 6. Add chopped almonds and combine well. Turn off the flame. 7. Grease a mould with oil, line with butter paper. 8. Pour in the pak and even out the surface. Once cooled to room temperature let it set in the refrigerator for an hour. 9. Once set, remove from the mould, cut into desired shapes and garnish with chopped almonds. READY !!

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