Kashata Za Nazi is an East African version of coconut burfi with some added food colour. I skipped the colour to keep it simple, plus there ain't no kids here to please 😛 Super easy to make with minimal ingredients!
This post was originally shared as part of the MENA Cooking Club. The club is no longer active.
This recipe is as easy as my Omani Chaklama which are baked coconut macaroons. Kashata za Nazi is soft and sweet burfi that can be served as snack or dessert post dinner.
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What is Kashata?
Kashata is a variety of East African delectable sweet treat like barfi or brittle that are made either with coconut (kashata za nazi), peanuts (karanga), or milk powder (maziwa) in sweet sugar syrup.
This article first appeared on But First Chai in 2016 and has recently been updated with new information and media for readers' benefit.
Ingredients
You just need a few basic ingredients to make the sugar syrup and some nuts to garnish. Flavoured with cardamom and coloured with any food grade colour.
- white sugar
- cardamom (whole or powder)
- coconut - desiccated or freshly grated
- any food colour (optional)
- nuts - peanuts or cashews or almonds
- water
See recipe card for quantities.
How to make it?
In a bowl, mix thoroughly the desiccated coconut, water, food colour (if using), cardamom powder or rose water (if using) and a pinch of salt until fluffed. If using freshly grated coconut, then skip the water.
Add the water and sugar in a deep saucepan on a medium flame. I like to add a whole cardamom while it boils. You may add cardamom powder towards the end. Bring the mixture to a boil without stirring it.
Let the sugar water boil until it forms a one-string syrup. You can test this by stretching a touch of the syrup between your thumb and your index finger. When you can see a string form that does not break easily, then the syrup is ready for the next step. If not, boil for another 2 to 3 minutes and test again.
Add the coconut mixture and stir thoroughly for about 8 to 10 minutes or until the mixture comes together and away from the sides.
You will also notice there is no runny syrup.
Shape the kashata za nazi choosing one of the three methods listed in the recipe card below this post. Let cool before you gobble a few.
Substitutions
- desiccated coconut: You can use freshly grated coconut instead of desiccated. As this is already rich in moisture, you will have to skip or reduce the water to minimal for the mixture.
- water: Instead of water in the coconut mixture, you can add coconut milk or milk.
Equipment
- a thick bottomed saucepot to prepare the sugar syrup and the kashata
- a rubber spatula or wooden spatula to stir and transfer
- a baking paper or square pan to shape and cut
Storage
If the kashata are hardened after cooling, that means it is prepared perfectly and can be stored on the counter in a container. This will last for several days. But if you find that they are still soft after cooling, that means the syrup was not achieve at one string - but these are still tasty. Refrigerate these in a container and consume.
The sugar keeps them good for several days but trust me, you will devour them before they can be stored!
Top tip
- Don't add the coconut mixture until you make sure th syrup is one-string consistency.
- Don't keep stirring the mixture for too long that it becomes too dry and refuse to stick together. If this happens, then you may add a little hot water and stir again until it all comes together.
📖 Recipe Card
Kashata Za Nazi | Coconut Burfi
Ingredients
For the sugar syrup
- 1 cup white sugar
- ½ cup water
- 1 green cardamom
- ¼ teaspoon food colour, optional
For the coconut mixture
- 1 cup desiccated coconut
- ⅓ cup lukewarm water
- ¼ teaspoon cardamom powder
- ¼ teaspoon rose water, optional
- a pinch of salt
For garnish
- peanuts, or cashews
Instructions
Prepare the sugar syrup
- Heat water and sugar in a deep saucepan on a medium flame. You may add a green cardamom or add a pinch of cardamom powder. Bring the mixture to a boil without stirring it.1 cup white sugar½ cup water1 green cardamom
- Let the sugar water boil until it forms a one-string syrup. You can test this by taking some in a teaspoon, touch it lightly with your index finger and then stretch the syrup between your thumb and your index finger. When you can see a string form that does not break easily, then the syrup is ready for the next step. If not, boil for another 2 to 3 minutes and test again.
Add the coconut mixture
- Meanwhile, in another bowl, mix thoroughly the desiccated coconut, water, food colour (if using), cardamom powder or rose water (if using) and a pinch of salt until fluffy.¼ teaspoon food colour1 cup desiccated coconut⅓ cup lukewarm water¼ teaspoon cardamom powder¼ teaspoon rose watera pinch of salt
- Add the coconut mixture to the sugar syrup and stir thoroughly for about 8 to 10 minutes or until the mixture comes together and away from the sides. You will also notice there is no runny syrup.
Shape the kashata
- Switch off and transfer the content to one of the method:
- Method 1 – Transfer onto a baking paper and place another piece of baking paper over the mixture. With a rolling pin, roll the Kashata lightly to even thickness of at least ¼ to ½ inch.
- Method 2 – You may grease and line a 6x6 square tin with parchment paper making sure to have an overhang.
- Method 3 – Grease a tray with coconut oil and spread the mixture evenly.
- Spread the coconut mixture evenly and score using a knife to square or diamond shapes. Garnish each square with peanuts or cashews. The squares will harden while it cools.peanuts
- Let it cool down and dry completely before you can remove and break along the scores.
- Enjoy Kashata za nazi as a sweet snack or dessert. Store in airtight container on counter or refrigerator.
Nutrition Info
The recipe is adapted from Stella’s Meza.
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