Cordial is a special traditional sweet prepared at Christmas by the East Indian Community of Bombay / Mumbai. There are quite a few variations to this popular and much loved sweet. Cordial is like a barfi but with the inclusion of lightly beaten egg whites. The addition of aromatic rose water takes it a notch higher to make it an exquisite preparation with a touch of royalty.
Since coconut is so very essential in Goan Cuisine especially in sweets, I made this beautiful Coconut Cordial. I used a little liquid glucose to help keep the coconut mixture moist and succulent. You may make it the typical traditional way if you like crunchy coconut filling.
The beauty of Coconut Cordial is that it is arranged and set in little canapes or cute tartlets made from shortcrust pastry. These little colourful coconut baskets look so pretty and festive on the Christmas platter and gorgeous on the sweet table. This simple coconut cordial is easy but looks extra special when converted into little baskets.
To simplify the task of arrangement, it can be set like a normal coconut barfi and cut into desired shapes and pieces. If you intend using colors like the way I did it is better to keep the colors pale / pastel to make them look dainty and elegant.
It is important to follow the process of soft ball stage before you add other ingredients. Remember to add the egg whites after you take the pan away from the heat. Mix in the egg white very briskly to avoid scrambling. The addition of liquid glucose is my take on it to avoid crystallization of the coconut cordial.
To keep the Coconut Cordial fresh it is better to store in an airtight container in the fridge. For the shortcrust pastry, please refer to my Lemon Tart recipe.
Serve Coconut Cordial to your family and all your loved ones. They do make gorgeous gifts too.
Have a blessed Christmas and a wonderful New Year. 🙂
Ingredients for Coconut Cordial
- 600 gm Caster Sugar
- 350 gm fresh Coconut (finely scraped)
- 100ml Rose Water or a few drops of Rose Essence.
- 1 Egg White (lightly beaten)
- ¼ tsp liquid Glucose (optional)
- 100 ml Water
- A few drops of Pink & Green Edible liquid Colour
For the Shortcrust Pastry Tartlets / Baskets:
Use the recipe mentioned in the Lemon Tart post to make the baskets / tartlets / canapes.
Preparation of Coconut Cordial:
- In a sufficiently deep, wide and thick bottomed pan / pot; dissolve sugar with water.
- Boil the sugar syrup until you reach a soft ball stage i.e. dip a teaspoon in the syrup and dip it in ice cold water. You should be able to form the syrup into a soft ball.
- Now add the coconut, rose water, liquid glucose (if using) and stir well. Continue stirring until the mixture starts leaving the sides of the pan.
- Take the pan away from the heat and stir in lightly beaten egg whites very briskly and quickly to avoid scrambling.
- If using 2 colors; separate portions into bowls and quickly mix in liquid ediblecolors. Keep colors pastel / pale. Be brisk and quick. You may need help for this. Retain one portion white.
- Immediately fill into pre-baked shortcrust pastry tarts to make coconut cordial baskets. You need to fill quickly before the mixture cools down.
- Alternatively, pour onto a lightly greased tray and level the surface with a palette knife or retain a slightly rough surface if you wish. Cut into desired shapes. You may even place in little paper cups / cases.
- Allow to set and cool completely before serving or store into air tight containers and keep in the fridge until serving time.
- Enjoy at Christmas or to celebrate other festive or celebratory occasions.