Coconut And Jaggery Bars For Yaosang: A Step-By-Step Guide To The Perfect Texture

Ingredients

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Prepare Jaggery Syrup

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Melt jaggery with water in a pan and strain to remove impurities.

Cook Coconut Mixture

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Set and Shape

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Grease a tray with ghee and spread out mixture evenly. Chill to set for 30 minutes then cut into bars.

Serve

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Top off the bars with jaggery drizzle or dry fruits then serve.