by Abby
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5 out of 5 Stars by 4 readers!
Coconut Cordial is one of the easiest desserts to make for Christmas. And it tastes yummy too! Granny has always made the coconut version of cordial. Some people use almonds or cashewnuts instead of coconut. We’ve never done that, but it’s a thing too.
We’re quite satisfied with our entirely coconut based cordial recipe from granny, although we do tweak the recipe a bit to make it less sweet. Anyways, here’s the recipe.
Recipe for Gluten-Free Coconut Cordial
Grind one fresh coconut with one chowni (East Indian wine glass) of rose water. That’s the 30 ml chowni. You’ll need approximately 225 gms of the coconut. Keep it aside. Also butter a thali (flat round dish) before hand and keep aside.
Then take 300 gms of granulated sugar and make a mel (thick sugar syrup) with half a cup of water.
Add the ground coconut to the sugar mel and stir over a low flame.
Add a few drops of color and continue to stir till its quite dry and leaves the sides. We always add pink, because granny always made it pink.
Pour the mixture into the buttered thali.
Butter a small vessel and use it to flatten the mixture till about half centimetre thick.
Cut into diamond or square shapes.
Test a few by eating them. Okay, that’s not really part of the process. But it doesn’t hurt to taste. What do you think?
Okay, that’s it for our granny’s easy to make East Indian (coconut) Cordial recipe that’s gluten-free. Is it similar to your Christmas cordial? Comment and let me know.
East Indian Glutenfree Coconut Cordial Dessert
Our granny’s recipe for East Indian Coconut Cordial is one of our favorite easy to make traditional Christmas recipes.
5 out of 5 Stars by 4 readers!
Click the stars to add your rating! Left you don’t like it, right you love it!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine East Indian
Ingredients
- 225 Grams Coconut (Grated) Fresh and ground
- 100 milliliter Water Equals half a cup
- 30 milliliter Rose water One chowni
- 3 drops Food Colour
- 300 Grams Sugar granulated
Instructions
Grind one fresh coconut with one chowni aka wine glass (30 ml) of rose water and set aside.
Butter a thali (flat round dish) and set aside.
Make a mel (thick sugar syrup) with the sugar and half a cup of water.
Add the ground coconut to the sugar mel and stir over a low flame.
Add food color and continue stirring till quite dry.
Pour the mixture into the buttered thali (flat round dish).
Spread it out and flatten with a buttered pot till approximately half centimetre thick.
Cut into diamond or square shapes and leave to dry.
Please click to rate the recipe! Left you don’t like it, right you love it!
Nutrition (Per Serving)
Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
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I’m an East Indian foodie and travel blogger from Bombay, India. I love food, wine, and sharing my culture’s ethnic East Indian and traditional Indian recipes. You’ll find more info about me here!