Coconut & Semolina Toffees (aka Rulang Toffee)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 250 g semolina, roasted
• 150 g fresh coconut or 150 g desiccated coconut
• 400 g soft brown sugar ( sugar works fine too)
• 4 cardamom pods (if using cardamom powder, then 1/4 teaspoon should do)
• 1/4 cup water (if using desiccated coconut, i recommend using 1/8 cup water and 1/8 cup coconut milk for better fla)
• 1/4 teaspoon vanilla essence

Recipe

• 1 firstly, oil or butter a cookie sheet (or even a cutting board would do!).
• 2 ((if using cardomom pods - split the cardomom pods and remove the seeds. crush the seeds with the handle of your knife.)).
• 3 in a non-stick pan,over medium heat, dry roast the semolina until light brown in colour. keep stirring so it doesn't burn. set aside.
• 4 in another pan, mix sugar and water together and cook on medium heat until all the sugar is dissolved. (if you find the mixture getting too dry and that your sugar has not yet dissolved, add a bit more water).
• 5 add the coconut and mix well.
• 6 add roasted semolina, cardomom seeds or powder, vanilla essence and mix until well combined and the mixture is ready to set. (should be quite thick).
• 7 immediately transfer onto the greased sheet and flatten with the back of your spatula. cut into any shape you like - (diamond or square)with a butter knife.you can even use a cookie cutter if you fancy!
• 8 allow to set and cool completely. it may take about 30-40mins.
• 9 once cooled, store in an airtight container and enjoy!