Instant Coconut Roll

Name: Instant Coconut Roll
Total time: 5 min
Ingredients: 3 cups Coconut; 2 cups Sugar; ½ cups Milk; 2 tbsp Cream; ¼ tsp Cardamom, powder

Ingredients

Put 3 cups of freshly grated coconut in a large kadai (wok-style pan).
Add 2 cups of sugar and ½ cup of milk, then mix well on medium heat until the sugar fully dissolves.
Keep stirring on medium heat until the mixture starts to thicken, about 10 minutes.
Add 2 tbsp of cream and keep cooking on medium heat, stirring constantly. The mixture should thicken after 20 minutes.
After 25 minutes, the coconut mixture should start pulling away from the pan. Keep cooking until it holds its shape.
Stir in ¼ tsp of cardamom powder.
Spread the mixture onto a greased plate lined with baking paper and let it set into a block.
Leave it for 10 minutes, or until it is fully set but still warm.
Unmould, cut into pieces, and store in an airtight container in the fridge for up to a week.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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