Ingredients

2 cans full fat coconut milk (to make 1.5 cups Thick milk and 3.5 cups thin milk)

300 g to 450 g (chopped or grated Goan palm/date palm jaggery)

110 g (about 1/2 cup plus 3 tbs)

1 to 2 tbsp (optonal, for balance)

1/4 tsp salt

1/4 cup cashew nuts (chopped or broken)

1/2 tsp cardamom powder

1 to 2 tsp (for greasing the pan and mold)

Cooking Steps

Step 1:  Make thick and thin coconut milk - keep them separate

Make the Thick milk

  1. Open the cans of full-fat coconut milk and stir them throughly so the fat and liquid are completely combined.
  2. Measure out 1.5 cups (approx 360 mil) of this pure, undiluted canned milk.  This is your thick coconut Milk.  Set it aside in a bowl.

Make the Thin milk

  1. Take the remaining canned coconut milk left over from the cans (approx. 440 ml) 
  2. Pour it into a large measuring jug.  Add enough warm water to brng the total volume up to exxactly 3.5 cups (approx 840 ml)
  3. Whisk the mixture vigourosly until the water and canned milk are completely uniform.  This is your Thin coconut milk.  Never use 'Light' coconut milk.

Step 2:  Dissolve jaggery
Warm the thin coconut milk slightly and dissolve the grated palm jaggery completely, then strain to remove impurities.

Step 3:  Whisk in the rice flour & jaggery
Whisk the rice flour smoothly into the jaggery thin coconut milk mixture to ensure there are no lumps, then add the salt and sugar

Step 4:  Simmer the mixture
Pour the mixture into a heavy bottomed or non stick pan over medium low heat, stirring constantly

Step 5:  Add thick milk
Stir continuously for 45 to 60 minutes on low heat until the mixture turns glossy, darkens, starts releasng tiny amounts of oil, and leaves the sides of the pan.

Step 6:  Thicken and finish
Stir continuously for 45 to 60 minutes on low heat until the mixture turns glossy, darkens, starts releasing tin amounts of oil, and leaves the sides of the pan.

Step 7:  Add nuts and spice
Stir in the chopped cashews and cardamon powder just before turning off the heat

Step 8:  Set and slice
Transfer into a ghee greased dish, smooth the top, let it cool completely for a few hours, then slice into squares or diamond shapes.