Ingredients
For the coconut base
6 tender coconuts, flesh finely scraped
1.35kg sugar
3 white bread rolls (or small loaves of white bread) crusts removed and crumbled
115g (1/2 cup) ghee
225g blanced almonds, chopped
225g cashew nuts, chopped
115g sultanas
For the Letri (Egg threads)
8 egg yolks
Sugar syrup (reserved from cooking)
To decorate: Glace cherries (optional)
Cooking Steps
Step 1 - Make the sugar syrup:
In a large, heavy ottomed pan, dissolve the sugar in a small amount of water over medium heat until a thin clear syrup forms. Scoop out a cup of this hot syrup into a wide, shallow pan and keep it simmering over low heat for making the egg threads.
Step 2-Make the Letri (egg threads):
Strain the egg yolks through a fine sieve or muslin cloth into a bowl to make them smooth. Fill a clean egg shell with a tiny hole pierced in the bottom (or a funnel/piping bage wth a fine nozzle) with the strained yolk. Swirl thin streams of yolk directly into the shallow pan of simmering syrup to form a fine, golden network of threads. Cook for 1-2 minutes, then carefully lift the treads out with a slotted spoon, spread them onto a plate, and set aside.
Step 3-Cook the coconut base:
Stir the finely scraped tender coconut and crumbled bread into the main pot of remaining sugar syrup. Cook over low-medium heat, stirring continuously as the bread dissolves and the mixture thickens.
Step 4-Add nuts and ghee:
Stir in the ghee, chopped almonds, cashews, and sultanas. Continue to cook, stirring constantly so it doesn't stick or burn, until the mixture turns thick, relatively dry, and pulls away from the sides of the pan.
Step 5- To Serve:
Transfer the hot coconut mixture to a wide serving platter and smooth the top. Gently drape the golden Letri egg threads over the surface as a decorative topping before letting it cool completely.