Kashaato

🥥 Twenty-four pale Somali milk-sugar-and-coconut candy squares, flavoured with cardamom, no colouring.

Ingredients

• 300 g granulated sugar
• 150 ml pasteurised whole milk
• 50 g finely shredded unsweetened dried coconut for mixture
• 10 g finely shredded unsweetened dried coconut for topping
• ¼ tsp ground cardamom
• 3 ml neutral oil for paper

Preparation

Line 18 cm square tin with baking paper lightly greased using measured oil. Separate coconut doses and prepare spatula and sugar thermometer.

Gently heat milk and sugar in high heavy pan at least two litres, stirring to dissolve without caramel browning.

Simmer watching foam, add 50 g coconut and stir regularly to about 115–116 °C soft-ball stage, roughly fifteen to twenty minutes total. Time alone is insufficient.

Remove, add cardamom and stir until visibly thicker and gradually less glossy. Do not let entire mixture harden in pan.

Immediately spread in prepared tin with spatula, never touch hot sugar. Scatter 10 g coconut. After two to five minutes when set but cuttable mark twenty-four small squares with lightly oiled knife.

Cool at least thirty minutes and longer if needed, then separate. Two small squares per portion. Never taste or touch burning-hot candy.