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Loading...A beloved Indo-Guyanese confection, these sweet squares are traditionally served at Diwali, Eid, weddings, and family gatherings across Guyana. Tender fresh coconut is slowly cooked down with sweetened milk, cardamom, and saffron into a soft fudge-like slab that is cut into bite-sized pieces and topped with pistachios.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings8
Yield16 squares (8 servings)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 9 gSaturated Fat
- 36 gCarbs
- 2 gFiber
- 31 gSugar
- 4 gProtein
- 65 mgSodium
- 195 mgPotassium
- 85 mgCalcium
- 1.2 mgIron
- 1 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the sweet squares
- 2 cups freshly grated mature coconut (about 1 medium coconut)
- 1 cup sweetened condensed milk
- 1/3 cup granulated sugar
- 2 tbsp evaporated milk
- 1/4 tsp ground cardamom
- 1/8 tsp saffron threads steeped in 1 tbsp warm milk
- 1/4 tsp rose water (optional)
- 1 tbsp ghee
- 2 tbsp finely chopped pistachios for topping
Directions
- Line a small loaf pan or 8×5 inch tray with parchment paper and lightly grease with a touch of ghee; set aside.
- Heat the ghee in a heavy-bottomed nonstick skillet over medium-low heat, add the grated coconut, and toast gently for 3 to 4 minutes until fragrant and just starting to turn golden at the edges.
- Pour in the condensed milk, evaporated milk, and sugar, stirring constantly with a wooden spoon to keep the mixture from catching on the bottom.
- Add the saffron-infused milk, ground cardamom, and rose water if using; continue to cook and stir for 10 to 12 minutes until the mixture thickens into a soft, glossy mass that pulls away from the sides of the pan.
- Working quickly while warm, scrape the coconut mixture into the prepared tray and press it evenly into a 1/2-inch thick layer using the back of a greased spoon.
- Sprinkle the chopped pistachios evenly over the top and gently press them in so they adhere to the surface.
- Let the slab cool at room temperature for at least 1 hour, then refrigerate for 30 minutes to firm up before cutting.
- Using a sharp knife wiped clean between cuts, slice into 16 even squares and lift them out carefully with a thin spatula.
- Serve at room temperature in small paper candy cups; store leftovers in an airtight container at room temperature for up to 4 days.
Cook’s Notes
- Freshly grated mature coconut gives the best texture and flavor; if using desiccated coconut, rehydrate it with 3 tablespoons warm milk before cooking.
- Stir constantly once the milk is added, as the sugar scorrows easily on the bottom of the pan.
- For a richer version, swap the evaporated milk for 1/4 cup crumbled khoya (reduced milk solids) added with the condensed milk.
- Cut the squares while slightly cool but not fully chilled for the cleanest edges without crumbling.
- A few drops of yellow food coloring or a pinch of turmeric can be added for the brighter festive hue seen at Guyanese sweet shops.
