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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 coconutgives 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.
Table of Contents
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
- No cook and eggless marzipan
- Milk cream
- Doce de grao
- Bolinhos de coco
- Goan Baath cake
- Bebinca
- Rich Christmas fruit cake
- Perad ( Guava cheese)
- Neureos
HOW TO MAKE COCONUT TOFFEE?
Coconut Toffee Recipe
Freda Dias
This coconut toffee is a popular Indian Christmas sweet. You simply need 4 basic ingredients to make this yummy dessert- Coconut, semolina, sugar, and some ghee. You can either flavor it with cardamom powder, rose extract, or vanilla extract.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Desserts
Cuisine Goan, Indian
Servings 24 squares
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.
Keyword Coconut Toffee, Indian Coconut Toffee
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Regards,
Freda
