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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat the coconut and jaggery together in a heavy-bottomed skillet over low heat, stirring frequently, until most of the moisture evaporates and the coconut and jaggery begin to bind together, about 10 minutes. Sprinkle the milk powder over the mixture and stir. The milk powder helps absorb moisture and bind the mixture. Coconuts vary in their water content. If the mixture is still too loose, add a bit more milk powder. Add cardamom powder and mix. | 2. Grease a rimmed plate (or a thali if you have one) with the ghee. Spread the coconut mixture evenly and press and flatten with your hands. Cool completely. Cut into desired shape and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut	2	cups	grated	775.2	88.145	5.321000000000001	47.583
jaggery	1	cup	grated	-	-	-	-
milk powder	1/4	cup		13.965	2.1585	0.8134	0.2376
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
ghee butter	2	teaspoons	clarified	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.