Name: Coconut Milk Solid Fudge - Coconut Tokti recipe by Bulbul Majumder at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 5
Ingredients: Grated coconut 2 cups; Khoya or milk solids ¾ th cup - grated or full fat milk powder; Sugar ½ cup; Green Cardamom 3-4 pieces; Ghee to grease he sandesh molds.; For Garnishing few threads of saffron; For Garnishing Some crushed Pistachio and Almond sliver

ABOUT Coconut Milk Solid Fudge - Coconut Tokti RECIPE

This is a traditional Bengali Dessert. Servings to God or in many occasions "Tokti" is popular in Bengal homes. This has almost same popularity as Coconut Balls.

Ingredients Serving: 5

Grated coconut 2 cups
Khoya or milk solids ¾ th cup - grated or full fat milk powder
Sugar ½ cup
Green Cardamom 3-4 pieces
Ghee to grease he sandesh molds.
For Garnishing few threads of saffron
For Garnishing Some crushed Pistachio and Almond sliver

Instructions

Grind the fresh coconut.
Take a heavy bottom vessel and cook the ground coconut on a very low flame with sugar. Continuously stir the coconut so it can get an even consistency.
Once its started to become dry (around 7-8 minutes) add the grated Khoya or milk solids.
Cook it on low heat for another 10 minutes or till it comes together as a big dough. The end product would be dry to touch yet soft and little sticky.
Chop the pistachios and take some Almond slivers along with the saffron threads very fine while the coconut cools down.
Start working when the coconut is still warm otherwise it will get hard.
Grease the molds with dab of ghee and sprinkle little chopped pistachios on it. Then take small amount of coconut to cover the surface of the mold. Press with your hands to give it the shape of the mold.
Remove from the mold gently and place on a greased plate to cool down. Make some round shaped too as it looks traditional as well.
It will harden further as it cools down. It can be stored in an airtight bowl for weeks.

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