Most of us know how to make coconut ladoos and burfi using fresh or desiccated coconut. It can be made using jaggery or sugar. Palm Sugar Caramel Coconut Crunch is made using coconut palm sugar, which helps to get a true caramel flavor with out the use of sugar. The taste is just heavenly and in no way comparable to the sugar or the jaggery one. They do not have the texture of burfi but are crunchy and you will love every bite of the bars.
1 cup desiccated coconut (can use grated or powdered)
1 cup fried gram (putani / putnalu)
1 cup to 1 ½ cup grated coconut palm sugar (adjust as per your taste, I use ¾ cup)
1 tbsp ghee
½ tsp cardamom powder
How I made
1. Grease a flat tray or plate and set aside.
2. Pulse fried gram coarsely.
3. Powder dry coconut in mixer.
4. Mix all the ingredients except ghee, fry the mix on a very low flame for 6 to 8 mins, time depends on the heat of your flame. Can see the palm sugar melting, the mix becomes slightly moist and sticky. Keep mixing well to prevent lumps. Do not burn the mix, keep stirring. Continue to fry till you get a nice caramel aroma. Take care not to over cook it else you will end up with powdery bars.
5. Add ghee and mix well. The mix looks dry, how dry depends on how much palm sugar you use. Mine was very dry beco’z I use only ¾ cup palm sugar, since I prefer mildly sweet.
6. Once you get the caramel aroma, add ghee, mix well and transfer this mix immediately to the greased tray. With the base of a bowl press the mix to set well on the plate. Cut to desired size pieces after 3 to 5 mins. Allow the bars to set well.
7. Transfer to an airtight container. Keeps fresh for 15 days without refrigeration.