Coconut is an integral part of Indian cuisine, festivals and religious occasions.
The fresh coconut is broken into two halves, the sweet water drunk immediately. Then the white flesh is scraped. Almost every Indian home has a coconut desiccating instrument. Fresh, desiccated coconut stored in deep freeze can stay good for a week or more.
Celebrate this festive season with a quick sweet preparation.
Creamy Coconut Squares
1 cup desiccated coconut
1/2 cup sugar
½ cup milk powder
3 tablespoons milk
1 tablespoon chana dal flour (besan)
1 tablespoon ghee (clarified butter)
In a wok (kadai) mix all above ingredients vigorously together with a spoon.
Place the wok on low heat. Spread the ghee from the sides of the wok evenly. Cook the mixture, stirring all the time till it thickens. Remove from heat and let it cool for a few minutes.
Grease a plate with a little ghee. Spoon the mixture onto the plate and flatten it evenly.
Cut into squares, garnish with sliced almonds and serve.
These squares can be stored in the refrigerator for a couple of days.
Note: Milk is added for moistening the mixture. In case you use condensed milk instead of milk powder, you may need to reduce the proportion of sugar and milk.