Title: Coconut Candy
Categories: Candy, Indian
Yield: 6 Servings
4 c Milk
1/2 c Heavy cream
1 c Jaggery
1/2 c Coconut; freshly grated
1 ts Vanilla extract
Boil milk and cream over high heat, stirring to prevent sticking.
Reduce heat when milk starts to boil. Continue to cook on low heat;
it will begin to thicken after 30 minutes. Stir milk until a small
amount dropped into cold water forms a small, soft ball. Add jaggery,
coconut, and vanilla, and stir well. Pour onto a flat buttered tray.
When cool, cut into desired shapes, and allow to harden. This candy
will keep for a week refrigerated.
