Coconut Toffee
by Tarla Dalal

Sweetened grated coconut has an unfailing charm, whether it is made as a traditional mithai or as an enticing toffee. Here is a wonderful Coconut Toffee made of grated coconut and condensed milk, along with some walnuts for a crunchy touch.

The mild chewiness and rich flavour of this toffee is really mind-blowing. Keep the greased tin ready before you start cooking, and at step 2, make sure you keep stirring the mixture without letting it stick to the pan and get burnt.

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Coconut Toffee recipe - How to make Coconut Toffee

3/4 cup grated coconut (nariyal)
1 1/4 cups condensed milk
1/4 cup sugar
2 tbsp ghee
1/2 cup chopped walnuts (akhrot)

Method

Combine the condensed milk, sugar and coconut in a broad non-stick pan, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the ghee, mix well and cook on a medium flame for 10 minutes, while stirring occasionally and scraping the sides.
Add the walnuts and mix well.
Spread the mixture in a loose - bottom greased tin, press it lightly with a wet spoon and keep aside for 5 minutes.
Demould it and cut into 15 equal pieces using a sharp knife and keep aside to cool completely.
Serve or store it in an air-tight container.

Nutrient values per piece

Energy	165 cal
Protein	3 g
Carbohydrates	18.6 g
Fiber	0.8 g
Fat	8.9 g
Cholesterol	0 mg
Vitamin A	63.2 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.1 mg
Vitamin B3	0.1 mg
Vitamin C	0.7 mg
Folic Acid	3.6 mcg
Calcium	80.6 mg
Iron	0.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	33.9 mg
Potassium	98.9 mg
Zinc	0.4 mg