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Kashata Recipe


  • 2 cups roasted peanuts shells and skin peeled lightly chopped
  • ½ cup coconut milk water
  • ½ cup coconut flakes optional
  • 1/2 teaspoon of each cardamom, cinnamon, nutmeg spice
  • 1 ¾ cup sugar
  • ½ teaspoon salt


Spray about an 8-inch baking pan with cooking spray. Set aside

In a large heavy sauce- pan combine granulated sugar, coconut milk, cardamom and salt.

Cook over medium high heat, stirring until all the sugar has dissolved. Stop stirring when the sugar has dissolved .You may swirl pan to prevent mixture from burning. (Stirring helps form crystallization which you do not want during this process)

Continue to cook, until mixture thickens and sugar just starts to caramelize- about 10 minutes or more depending on stove You may use a spoon to check for thickness.

Finally add peanuts and coconut, quickly mix until all the ingredients have been fully combined . Remove immediately and spread mixture onto prepared pan.

Let it cool completely and firms up, then use a sharp knife to break into pieces. Store in airtight container.

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