Coconut & White Chocolate Indian Shortbread
- Preparation and cooking time
- Prep:
- Cook:
- Two hours to set the Shortbread in refrigirator
- Easy
- Makes 6 Shortbreads
Ingredients
Coconut layer
- Dessicated Coconut 2 cups
- Castor Sugar 1 cup
- Milk Powder 1 cup
- Fresh cream 1/2 cup
- Green cardamom powder a pinch
- Ghee (Clarified Butter) 4tbsp
Topping
- Dessicated Coconut 2 cups
- Castor Sugar 1 cup
- Milk Powder 1 cup
- Fresh cream 1/2 cup
- Green cardamom powder a pinch
- Ghee (Clarified Butter) 4tbsp
- White Chocolate 200 grams
- Pink Food colour few drops
- Fresh Cream 2 tbsp
- Milk Powder 2 tbsp
- Strawberry essence 1 tsp
Method
- STEP 1Mix milk powder and fresh cream and keep aside.
- STEP 2Heat a non stick pan on medium heat. Add ghee. Once ghee melts add coconut followed by sugar.
- STEP 3Stir well for 2 mins. Now add mixture of fresh cream and Milk powder. Then add green cardamom powder and cook, stirring continuously, for fifteen minutes or till the mixtures starts to thicken. Remove from heat.
- STEP 4Grease a plate with ghee or butter and place the coconut mixture on the plate and spread evenly and set aside.
- STEP 5Take white chocolate and melt in double boiler. (chocolate quantity depends on how thick layer of topping you want)
- STEP 6Now add fresh cream and milk powder in chocolate. Mix well.
- STEP 7Remove from heat. Now add strawberry essence and few drops of pink food colour. Mix well.
- STEP 8Pour this chocolate mixture on top of Coconut mixture.
- STEP 9Keep it in a refrigerator to set for an 2 to 3 Hours.
- STEP 10Once set cut into diamonds or squares and serve.
