Name: Kashata
Prep time: 5 min
Cook time: 10 min
Total time: 13 min
Cuisine: Kenyan
Ingredients: 1⅓ cups sugar; 1 cup water; 2 cups grated or desiccated coconut; 1/2 tsp cardamon powder ((use more if preferred)); 1-3 drops red food colour ((or 1/2 teaspoon food colouring powder - use more if preferred))

Kenyan

Vegetarian

Saucepan

Add the water and sugar to a heavy-bottomed saucepan or pot. Stir until the sugar dissolves. Allow the sugar to boil to a syrup (test whether it is ready by spooning a small amount to a plate, allowing it to cool enough so you can touch it, and stretch it between your fingers. It should form a single string).

Add the food colour, cardamon powder, grated or desiccated coconut, and combine. Reduce the heat to a low and cook for about 5-10 minutes, or until most of the liquid has evaporated and the Kashata has formed into a homogenous mass.

Transfer the mass to a greased plate or to a piece of parchment paper and spread it out so it has your desired thickness. Allow it to cool slightly to a point where it is still warm.

While the Kashata is still warm, use a knife to lightly make cut marks on the surface, without cutting all the way through. This will show you where to cut once it has cooled.

Once cooled, cut it to your desired shapes and serve it as a snack or dessert. Alternatively, store it in airtight jars for later.

Kashata

Utensils needed:

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