Coconut Cordia Sweet

Coconut Cordial sweet is an East-Indian specialty made during Christmas. Packed with coconut flavor and a little cashew nuts this is a very addictive dessert. I highly recommend making more than you think you need.

Course Dessert

Cuisine East-Indian, Indian

Keyword Christmas sweets, Coconut, Cordial, East-Indian recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings pieces

Calories 80kcal

Cost $10

Equipment

Saucepan
Spatula
9 x 9 square baking pan

Ingredients

250 grams Coconut fresh ground
50 grams cashew nuts ground
300 grams Sugar granulated
2 tbsp Rosewater
120 ml Water
2 drops Food coloring pink or other
2 tsp ghee

Instructions

Pan - Generously butter a 9 x 9 square baking pan - set aside
Coconut - Grate the fresh white part of the coconut and pulse it in a blender until smooth. Use the rose water to help blend it.
Pro tip - use as little liquid as you can otherwise you will have to stir for longer.
Sugar syrup - In a large saucepan over medium heat combine the sugar and water. Cook until all the sugar has dissolved and you have a thick syrup consistency.
Coconut - Add the ground coconut and ground cashew nuts to the sugar syrup and continue to stir over medium-low heat
Stir - Continue to cook until the mixture becomes thick and start to leave the side of the pan. Add the food color and continue to stir.
Cordial - Coconut Fudge - Christmas Sweets
Set - Pour the mixture into the prepared buttered pan and spread evenly. Then, use the bottom of a flat bowl or glass to press down so you have a nice firm smooth fudge.
Pro tip - pressing down will ensure you have a firm fudge that won't easily break.
Slice - Brush the knife with ghee and cut it into desired shapes - traditionally coconut cordial is cut into rectangles or diamonds.
Cool - transfer to a cooling rack to cool completely. Then, store them in an airtight container.

Nutrition