Nariyal ke mithayi (coconut sweets)

MAKES 16

This is the traditional version of coconut burfi or nariyal ke mithayi. The name translates to coconut sweets. The difference being that in the traditional method the coconut is roasted over a low heat prior to making the burfi. Roasted over an open fire, the coconut gets a toasted, smoky flavour. The aromas of the slow roasting coconut are so delicious and heartwarming. The best thing is, your whole house will smell delicious; the smell is so distinct and tastefully seductive that you will be warding off your neighbours. Of course, not everyone has accessibility to cook over an open fire, so don’t let that put you off from making this sweet. Just toast the grated coconut in a heavy-based pan on your stovetop. The smell alone of this sweet treat will tempt you to make this again and again.

1 coconut, freshly grated

6 green cardamom pods, seeds ground pinch of grated nutmeg

1 cup sugar

1½ cups water oil for greasing

Dry roast coconut in frying pan, stirring constantly, until the colour changes to light brown. Mix in cardamom and nutmeg. Set aside.

Grease a sheet pan and set aside.

Bring sugar and water to a boil until it thickens to a syrup. Spread coconut mixture on the greased sheet pan. Pour hot syrup slowly over coconut until it is soaked.

Cut into squares while hot, or roll into balls. Leave aside for a few hours to harden. Store any leftovers in an airtight container for up to 2 weeks.

HINT To check the correct consistency of the syrup, add a drop of sugar syrup to a cup of water. It should hold its shape when the syrup has reached optimum consistency.