Kashata

I remember the days when a man used to pass our restaurant every morning with the golden cone-shaped carafe and carrying very small cups, selling kahava along with Kashata..(either orange or pink in colour)...The kahava was so strong that you needed the sweet Kashata to blend the flavours.... Ingredients:

1. 1 cup water
2. 1 cup sugar
3. 1/2 tsp elaichi powder (cardamom)
4. A few strings of saffron for the orange colour or if you want pink, use the food colouring
5. 1 1/2 cups grated coconut - back home we used to have freshly grated coconut...however, over here you can get frozen grated coconut in any indian or chinese stores

Method:

• Mix water and sugar and boil it until half of the original liquid remains.
• Add elaichi powder.
• Add saffron or colouring.
• Add grated coconut.
• Mix until all the syrup has been absorbed.
• Put the mixture in a flat pan and flatten the mixture to about 1/2" thickness.
• The cut into diamond shapes..
• Keep them in an airtight container otherwise these tend to harden up if left outside.

Instead of kahava try these with expresso....Enjoy.