Sweet Dry Coconut Khaman
This traditional Parsi sweet preparation transforms dried coconut (copra) into a rich, aromatic dessert known as Khaman. Similar to the classic Copra Pak but with a significantly lighter sweetness, it features freshly grated coconut cooked in a delicate sugar syrup and studded with fried currants for a delightful textural contrast. Best enjoyed fresh on the day it is made, this golden, crumbly sweet offers the warm, comforting flavors of cardamom and nutmeg in every bite.
Ingredients
- 4 cups Dry coconut (copra), grated (Approx. 1 lb. Use unsweetened dried coconut.)
- 3/4 cup Granulated sugar (Reduced quantity as per recipe instructions (originally 'half a seer less' than standard Pak).)
- 1/2 cup Water (For making syrup.)
- 1/3 cup Dried currants (Originally '1 navtank' (approx 2 oz).)
- 1 tablespoon Ghee (For frying currants.)
- 1/2 teaspoon Cardamom powder (Estimated flavoring common in this style of sweet.)
- 1/4 teaspoon Nutmeg powder (Estimated flavoring common in this style of sweet.)
Instructions
- 1Grate the dry coconut finely. Clean the currants.
- 2Heat the ghee in a small pan. Add the currants and fry briefly until they puff up. Remove from heat and set aside.
- 3In a heavy-bottomed pan, combine the sugar and water. Bring to a boil and cook until a sticky syrup forms (approx. 1-string consistency). Add the grated coconut and cook, stirring constantly, until the moisture is absorbed and the mixture comes together but remains moist.
- 4Remove the coconut mixture from the heat. Stir in the fried currants, cardamom powder, and nutmeg powder. Serve fresh on the same day, as this preparation is best enjoyed while soft and fresh.