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Raskara - Sugar Frosted Coconut

PREPARATION AND COOKING TIME:
YIELD:

  • Peel the brown skin from one coconut;
  • Grate (yealds approx. 2 1/2 cups);
  • Slowly cook on low heat whilst stiring frequently for about 30 mins with:
    • 1 tbsp ghee;
    • 1 cup sugar;
  • When mixture forms a soft, sticky paste remove from heat and add:
    • 1/4 tsp freshly ground cardamon;
    • a few drops rose essence;
  • Roll into walnut sized balls;
  • If the mixture is cooked a little faster the end result is a dryer frosted coconut mix.

Variations:

See also: Coconut Balls


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