Coconut Toffee Recipe

Coconut toffee is a popular Indian Christmas sweet. You need only 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and ghee.

You can either flavor coconut toffee with cardamom powder, rose extract or vanilla extract. Today I’ve used vanilla extract. In terms of texture, it is hard on the outside, due to the crystallization of sugar, but just melts in your mouth and all of that grated coconut gives a wonderful chewy texture.

I used to love coconut toffee as a kid, in fact, I still do! Now, these can be pretty addictive, especially if you have a big sweet tooth like me! I learnt these from my Mum in law, and was surprised to know how simple a sweet this was to prepare!

If you are hard pressed for time or on a lookout for something quick to prepare for your Christmas sweet platter, then this coconut toffee just fits the bill. Make some this Christmas and share them with your near and dear ones!

Be forewarned though, this is a really sweet dessert. Coz it is basically made of sugar and water to which coconut, semolina, and some flavoring are added. It needs that amount of sugar to help it reach a soft ball stage. As soon as the mixture hits the greased pan, it will begin to set. In about an hour or two, this sets up completely.

This coconut toffee is not a difficult recipe and there are very few chances of messing it up. It’s as easy as can be. Make sure you gather all your ingredients and have them measured out before you start the process of cooking. This recipe yields about 24, 1-inch pieces, you can multiply for more yield.

• STEP BY STEP INSTRUCTIONS TO MAKE COCONUT TOFFEE
• LOOKING FOR MORE CHRISTMAS SWEETS? DO CHECK OUT THESE DELICIOUS TREATS TOO
• HOW TO MAKE COCONUT TOFFEE?
• Coconut Toffee Recipe

STEP BY STEP INSTRUCTIONS TO MAKE COCONUT TOFFEE

1.Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.

2.Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.

3.Add few drops of food color.

4.Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.

5.Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes. It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.

6.As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.

7.Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container.

NOTES

1.You can multiply this recipe to get more yield.

2.You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee. If you are adding rose extract/essence, add it at the same time in place of vanilla extract.

LOOKING FOR MORE CHRISTMAS SWEETS? DO CHECK OUT THESE DELICIOUS TREATS TOO

1. No cook and eggless marzipan
2. Milk cream
3. Doce de grao
4. Bolinhos de coco
5. Goan Baath cake
6. Bebinca
7. Rich Christmas fruit cake
8. Perad ( Guava cheese)
9. Neureos

HOW TO MAKE COCONUT TOFFEE?

Coconut Toffee Recipe

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 & 1/2 cups unsweetened desiccated coconut
• 1/4 cup fine semolina/rava/sooji
• 1 & 1/4 cup sugar*
• 3/4 cup water
• 1/2 tsp vanilla extract*
• 1/2 tbsp ghee + more for greasing the tray
• 3-4 drop of red food color, optional

Instructions

• Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.
• Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.
• Add few drops of food color.
• Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.
• Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes. It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.
• As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.
• Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container. It stays good for 2-3 weeks at room temperature.

Notes

• You can multiply this recipe to get more yield.
• You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee. If you are adding rose extract/essence, add it at the same time in place of vanilla extract.

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on,

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

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Twitter @ freda_dias

Regards,

Freda

Coconut Toffee Recipe

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 & 1/2 cups unsweetened desiccated coconut
• 1/4 cup fine semolina/rava/sooji
• 1 & 1/4 cup sugar*
• 3/4 cup water
• 1/2 tsp vanilla extract*
• 1/2 tbsp ghee + more for greasing the tray
• 3-4 drop of red food color, optional

Instructions

• Roast semolina on medium-low heat until crisp and fragrant. Transfer to a plate and set aside.
• Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.
• Add few drops of food color.
• Add the desiccated coconut, cook on medium-high heat for 3-4 minutes.
• Add vanilla extract and semolina. Continue to cook on medium-high heat for another 3-4 minutes. It should reach a soft ball stage. To check, drop a small amount of mixture in a bowl of cold water, it should form a ball and not disintegrate.
• As most of the moisture dries off (There should be little liquid, and not completely dry), add ghee, cook till it leaves the sides of the pot, another few seconds. Remove and transfer to a greased plate.
• Let it cool down for 2-3 minutes. When the mixture is still slightly warm, run a knife and cut into desired sized pieces. Leave it to cool and set completely, remove the pieces and store in an airtight container. It stays good for 2-3 weeks at room temperature.

Notes

• You can multiply this recipe to get more yield.
• You can add the same amount of cardamom powder instead of vanilla extract. Add it in step 6, along with the ghee. If you are adding rose extract/essence, add it at the same time in place of vanilla extract.

Kormolas | Carambolas are sweet, crispy and flaky flower bud or conch shell shaped deep-fried Goan cookies. An important sweet in the Kuswar- Goan Christmas platter distributed to friends and family, they are a delightful snack to much on.

They do look intimidating, when in fact it’s just the opposite. It can be time-consuming but if you have people helping around, then it turns into a fun task 🙂 Enjoy yet another delightful, traditional Goan Christmas sweet!

With this post, I wind up my series of traditional Christmas sweets this season. I will resume this series next year where I can hopefully complete sharing off the remainder of sweets like Dodol, rose cookies, and many more.

• STEP BY STEP INSTRUCTIONS TO MAKE KORMOLAS | CARAMBOLAS
• HOW TO MAKE KORMOLAS | CARAMBOLAS?
• Kormolas | Carambolas Recipe

STEP BY STEP INSTRUCTIONS TO MAKE KORMOLAS | CARAMBOLAS

1.In a large mixing bowl, sift flour, add semolina and salt.

2.Add the hot melted ghee and immediately mix, rub the ghee into the flour to resemble breadcrumbs. If you hold a portion of the flour-ghee mixture with your fist, it should hold its shape. If not, add another 1-2 tablespoons of hot melted ghee.

3.Now add powdered sugar, mix well.

4.Add water little by little to knead a smooth, soft and pliable dough. Do not knead a tight dough as the semolina will absorb water and make it firmer. Cover with a damp kitchen napkin or cling wrap and leave it aside for 30 minutes.

5.After the resting time, divide the dough into 6 portions. Dust the rolling board with some flour. Take a ball and roll it out to a diameter of 7-8 inches, little thicker than a chapati. Cut diamond shapes with a knife.

6.Pinch the opposite ends of the diamond cut outs, twist to form the shape of a flower bud, as shown in the picture below. Prepare the remaining kormolas in the same way. Meanwhile also, heat oil on medium heat in a heavy bottomed kadai.

7.Drop one piece in the oil, if it comes up instantly, the oil is ready. Drop in few pieces, deep fry on medium heat until light brown on both sides. Maintain the heat, or else they will turn brown on the outside and remain uncooked on the inside. Do not let them brown too much, as they will continue cooking in the residual heat and become darker. Remove with a slotted spoon and transfer to a tray lined with an absorbent napkin. Fry the remaining pieces in the same way, in batches, depending on the size of your kadai.

8.Once it cools completely, store kormolas in an airtight container(s).

HOW TO MAKE KORMOLAS | CARAMBOLAS?

Kormolas | Carambolas Recipe

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 3 cups unbleached all purpose flour
• 3/4 cup fine variety semolina/rava/sooji
• 1 cup confectioner’s/powdered/icing sugar
• 3/4 tsp salt or to taste
• 6-7 tbsp melted hot ghee (clarified butter)
• 225 ml water/milk/coconut milk, or as required to knead the dough (I used water)

Instructions

• In a large mixing bowl, sieve flour, add semolina and salt.
• Add the hot melted ghee and immediately mix, rub the ghee into the flour to resemble breadcrumbs. If you hold a portion of the flour-ghee mixture with your fist, it should hold its shape. If not, add another 1-2 tablespoons of hot melted ghee.
• Now add powdered sugar, mix well.
• Add water little by little to knead a smooth, soft and pliable dough. Do not knead a tight dough as the semolina will absorb water and make it firmer. Cover with a damp kitchen napkin or cling wrap and leave it aside for 30 minutes.
• After the resting time, divide the dough into 6 portions. Dust the rolling board with some flour. Take a ball and roll it out to a diameter of 7-8 inches, little thicker than a chapati.
• Cut diamond shapes with a knife. Pinch the opposite ends of the diamond cut outs, twist to form the shape of a flower bud, as shown in the picture below. Prepare the remaining kormolas in the same way. Meanwhile also, heat oil on medium heat in a heavy bottomed kadai.
• Drop one piece in the oil, if it comes up instantly, the oil is ready. Drop in few pieces, deep fry on medium heat until light brown on both sides. Maintain the heat, or else they will turn brown on the outside and remain uncooked on the inside. Do not let them brown too much, as they will continue cooking in the residual heat and become darker. Remove with a slotted spoon and transfer to a tray lined with an absorbent napkin. Fry the remaining pieces in the same way, in batches, depending on the size of your kadai.
• Once it cools completely, store kormolas in an airtight container(s).

You can also follow me on,

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Have a great weekend!

Regards,

Freda