Coconut Semolina Toffees Aka Rulang Toffee Food

COCONUT TOFFEE

Steps:

• Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
• In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
• Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

COCONUT & SEMOLINA TOFFEES (AKA RULANG TOFFEE)

Steps:

• Firstly, oil or butter a cookie sheet (or even a cutting board would do!).
• ((If using cardomom pods - split the cardomom pods and remove the seeds. Crush the seeds with the handle of your knife.)).
• 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.
• 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).
• Add the coconut and mix well.
• 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).
• 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!
• Allow to set and cool completely. It may take about 30-40mins.
• Once cooled, store in an airtight container and enjoy!