Toffee Coconut 2

Ingredients

• 4 cups Fresh coconut, grated (white part only) (Originally 'half seer' (approx 1 lb). Use white part only, finely grated.)
• 4 cups Jaggery, chopped or grated (Originally 'one seer' (approx 2 lbs). Jaggery is denser than coconut, so equal volume is roughly double the weight, matching the original ratio.)
• 4 tablespoons Ghee (Originally '5 tolas' (approx 58g).)
• 2 tablespoons Water (Estimated quantity to help melt the jaggery initially.)

Instructions

1. 1Grate the white part of the coconut finely. Using your hands or a cheesecloth, squeeze the grated coconut thoroughly to remove as much coconut milk as possible. Discard the milk or save for another use; you will only use the dry coconut pulp for this recipe.
2. 2In a heavy-bottomed pan, combine the jaggery with the water. Heat over medium heat until the jaggery melts completely. Continue to cook until the syrup begins to foam and bubble vigorously.
3. 3When the syrup is foaming, add the ghee and stir well. Allow the syrup to thicken slightly (it should coat the back of a spoon). Add the squeezed coconut pulp and mix thoroughly to combine.
4. 4Reduce the heat to low. Cook the mixture, stirring frequently to prevent it from sticking to the bottom. Continue cooking until the ghee starts to separate from the mixture and the mass becomes stiff enough to bind together. Be careful not to let it burn.
5. 5Pour the hot mixture into a greased tray or thali. Flatten the top with a greased spatula or the back of a flat bowl. Allow it to cool slightly until firm but still warm, then cut into square or diamond pieces. Let it cool completely before removing the pieces.