|Almonds/Cashew nuts||30 Gram|
1. Grease a square tray with butter.
2. Blanch and mince almonds or chop cashewnuts.
3. Grate coconut (white part only).
4. In a strong pan put in the grated coconut, sugar and milk and keep on fire.
5. Cook at simmering point. When thick add nuts.
6. When mixture leaves sides of the pan, add butter.
7. Cook till dry. Add vanilla and cochineal (to get a pale pink).
8. Pour into a greased tray. Spread evenly.
9. When cold cut into cubes.