Sweet & Sour Candy
Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.
Ingredientsfor 2 servings
- 1/2 cup Rice
- 1/2 cup Coconut — grated
- 3/4 cup Sugar
- 1/2 cup Curd/Yoghurt
- 1 cup Milk
Preparation
Step 1
Fry rice in a kadai or a pan.
Step 2
Mix together milk and curd along with sugar and boil.
Step 3
Add coconut and boil till it thickens and leaves the sides of the vessel.
Step 4
Add fried rice and Stir everything together thoroughly. Remove from fire.
Step 5
Pour into a greased plate.
Step 6
Cut into pieces, before it cools. OR grease your hand with ghee and roll into balls before the mix cools.
Tip
When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.
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