Recipe courtesy of Aarti Sequeira
Print
Total:
2 hr
Prep:
30 min
Inactive:
1 hr
Cook:
30 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

  • 1 1/2 cups white granulated sugar
  • 1/4 teaspoon ground cardamom
  • 2 drops red food coloring, optional
  • 1 1/2 cups desiccated unsweetened coconut
  • 1 tablespoon ground raw, unsalted cashews, optional
  • Chai, for serving

Directions

Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later. 

Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate). 

In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil. 

Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business. 

When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature. 

Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour. 

When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Graham Cracker Toffee

Recipe courtesy of Julia Baker

Coconut Cake

Recipe courtesy of The Blackbird

Salmon with Coconut Sauce

Recipe courtesy of Bal Arneson

Coconut Macaroons

Recipe courtesy of Siba Mtongana

Grilled Coconut Lobster

Recipe courtesy of Ching-He Huang

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

King Prawns Sauteed in Coconut Milk

Recipe courtesy of Luke Nguyen

Coconut Bread Pudding with Caramel Rum Sauce

Recipe courtesy of Susan Vu

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here