- 400 g brown sugar
- 200 g desiccated coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place coconut in a wok and heat until it begins to change colour.
Add brown sugar and stir continuously for approx 25–30 minutes or until the mixture thickens and is blended. If too runny add more coconut.
Take off heat and cool to a temperature that can be handled.
Spoon out enough to make small balls. Rub a little ghee onto the palms of your hands before rolling into balls.
The balls can be rolled in more coconut.
They can be stored for up to 3 months in a cool place.