Fudgy is normally a word I would use with Chocolate, but the texture of these delightful morsels are quite dense and fudgy.
Coconut is one of my favourite ingredients and the combination of coconut and jaggery is a great one. This recipe is very simple and it can be stored for up to ten days in a cool place. I added cardamom powder but vanilla essence also works very well.
PREP: 20 minutes COOK TIME: 30 minutes
- 2 cups jaggery/brown sugar
- 3 tbsp water
- 1 large coconut, grated
- 1 tsp cardamom powder
- ¼ cup cashew nuts, chopped finely
Bring the jaggery or brown sugar with the water to a boil in a large pan. Continue boiling until the temperature reaches the thread stage (110-112 C). Add the coconut and mix well. Continue cooking until the mixture leaves the sides of the vessel and comes together in the pan. Remove from heat and add the cardamom powder. Cool and form balls of the mixture using a small scoop if necessary. Roll them in the cashew nuts. Enjoy.