Bridget White Anglo-Indian Recipe Books

Bridget White Anglo-Indian Recipe Books
ANGLO-INDIAN RECIPE BOOKS

NO COPYING ALLOWED FROM THIS SITE



All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law

ANGLO-INDIAN COOKERY BOOKS

ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +9198455 71254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

Saturday, December 16, 2017

COCONUT SWEET OR COCONUT CANDY - AN ANGLO-INDIAN CHRISTMAS DELICACY



COCONUT SWEET / COCONUT CANDY
A simple and easy recipe for a timeless Anglo-Indian Delicacy. Bursting with the goodness of fresh grated (scraped) coconut, sugar and milk and a hint of vanilla essence. This baby pink sweet will rekindle nostalgic childhood memories of helping to stir the sweet while its being prepared to greasing the big plate the molten pink lava would be poured on to and finally to scraping and licking the residues left in the dekshi!!!

Makes 30 pieces    Time required: 1 hour
Ingredients
2 cups grated coconut                           
3 cups sugar                                         
1 cup milk
1 teaspoon ghee
½ teaspoon vanilla essence                  
½ teaspoon food colour either pink or green

Melt the sugar with the milk in a thick bottomed vessel. Add the grated coconut and mix well. Cook till the coconut is soft. Add the vanilla essence, pink or green food colour and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and cut into squares when slightly cold


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